I’m working hard to get back to meal planning this winter, which should put a stop to my daily 3 p.m. “whatamigonnafixfordinner” panic, but also should result in fewer trips to the grocery store, and fewer opportunities to pick up any nasty viruses.
So…Booyah…a thick stew (soup?), perhaps originating in Belgium. That’s what Wikipedia says. I believe I found it down one of my rabbit hole journeys through Pinterest. Seemed like a good recipe to warm a northern Michigan winter. Lots of good stuff: beef short ribs, chicken thighs, stock, celery, onion, potatoes, carrots, cabbage, peas, and rutabaga. Rich, delicious, warming and relatively healthy. EXCEPT, I’ve learned that I am not at all fond of the rutabaga. Like, “Ewww David!”
Should I make this again, I’ll omit the rutabaga and supplement with more potatoes. Potatoes. I love potatoes!
My recipe, adapted from Cook’s Country Eats Local
- 2 1/2 lbs bone-in, English-style short ribs
- 2 1/2 lbs bone-in chicken thighs
- 1 T. vegetable oil
- 2 yellow onions, chopped fine
- 2 ribs celery, chopped fine
- 8 cups chicken broth or stock
- 2 bay leaves
- 4 c. shredded green cabbage
- 1 28-oz. can diced tomatoes
- 1 1/2 lb. russet potatoes, peeled and cubed
- 3 large carrots, peeled and sliced
- 1 c. frozen peas
- 1 T. freshly squeezed lemon juice
- Pat beef and chicken dry with paper towels and season with salt and black pepper.
- Heat oil in large Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to plate. Cook chicken until browned all over, about 10 minutes; transfer to plate.
- Pour off all but 1-1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken, and bring to boil.
- Reduce heat to low and simmer, covered, about 30 minutes. Transfer chicken to bowl. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones. Cover chicken and refrigerate.
- Continue to simmer stew until beef is tender, about 1-1/4 hours longer. Transfer beef to plate. When cool enough to handle, shred into bite-size pieces, discarding fat. Remove beef bones and bay leaves; discard. Add the shredded beef to the reserved shredded chicken.
- Strain broth through fine-mesh strainer; discard solids. Don’t skip this step. I thought about skipping it, but am glad I did not. It makes for a lovely, clear broth!
- Refrigerate the strained broth for several hours or overnight. Once solidified, you can easily break the fat away from the broth and toss it.
- Warm that beautiful, clear broth, add the diced tomatoes, salt and pepper, and bring to a boil.
- Add shredded cabbage, potatoes, carrots, and cook until veggies are tender, 15-20 minutes.
- Add in the shredded meats and the peas and simmer until heated through – 2 or 3 minutes.
- Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve hot to a multitude of friends. This makes a vat of soup!