Green Bay Booyah

Name: Green Bay Booyah
Yield: Serves 8 to 10
Cuisine: Midwest
Ingredients: 2 1/2 pounds, beef short ribs (3 to 4 English-style ribs); 2 1/2 pounds bone-in, chicken thighs, trimmed; , Salt and pepper; 1 tablespoon, vegetable oil; 2 , onions, chopped fine; 2 , celery ribs, minced; 8 cups, low-sodium chicken broth; 2 , bay leaves; 4 cups shredded, green cabbage; 1 (28-ounce) can, diced tomatoes; 1/2 pound, rutabaga, peeled and cut into 1/2-inch pieces; 1 pound, russet potatoes, peeled and cut into 1/2-inch pieces; 3 , carrots, peeled and sliced 1/4 inch thick; 1 cup, frozen peas; 1 tablespoon, lemon juice

2 comments

Appears in Cook's Country October/November 2011

Main Courses

Midwest

This hearty, stick-to-your-ribs soup is a diehard favorite in northeast Wisconsin. Now we know why.

SERVES8 to 10

TIME4¼ hours

WHY THIS RECIPE WORKS

This stick-to-your-ribs stew, famous in Green Bay, Wisconsin, is packed with beef, chicken, cabbage, tomatoes, rutabaga, potatoes, carrots, and peas. To get the richest beef flavor possible, we replaced the usual choice of boneless beef chu...

This is a members' feature.