This post may contain affiliate links.For more information, please see our affiliate policy.Hearty comfort food at its Midwestern best, this Booyah Stew is a chicken and beef stew is a fan-favorite that deserves the starring role as part of your potluck or tailgate menu.

In the Midwest, especially in prime Packer territory of Northeast Wisconsin, it’s common to find a giant kettles of piping hot, velvety booyah simmering over an open fire on chilly fall days.“Green Bay Booyah” or Booyah Stew is a staple at community at booyah fundraisers, as part of tailgate menus, and beyond.But now that I’ve perfected a homemade stew recipe inspired by that beloved booyah, you can live anywhere in the world and still savor this comfort food dinner idea.

While the exact origin story of Booyah Stew is hazy, the dish seems to have roots in Belgium.Its name, though, likely comes from the French word bouillon, for “broth;” the way it’s pronounced is very similar to “booyah.” As far as the Wisconsin connection goes, back in 1906, a Green Bay teacher, Andrew Rentmeester, wanted to raise money for his school and came up with the idea of serving the Belgian dish, bouillon, at the event.He gathered up beef and chickens from the neighbors for the hearty stew.

The news reporter who was covering the event scribbled down “booyah” instead of bouillon, and since then, the state (and beyond) has been graced with one of the heartiest stews possible.Sometimes booy

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