Chicken and Beef Booyah

By RoketJSquerl

Ingredients

• 1 1/2 C Cooked Shredded Chicken
• 1 1/2 Lb Beef Shank
• 2 1/2 C Beef Broth
• 3 C Chicken Broth
• 2 Medium Russet Potatoes, peeled and chopped into 1/2” pieces
• 1 Large Yellow Onion, diced
• 2 T Minced Garlic
• 1 T Olive Oil
• 1 1/4 C Peeled, Sliced Carrots
• 1 C Chopped Celery
• 1 Can (15oz) Diced Fire Roasted Tomatoes
• 1 C Frozen Peas
• 1 C Frozen Green Beans
• 1 C Frozen Corn
• 1 1/2 tsp Salt
• 1/2 tsp White Pepper
• 2 Bay Leaves
• 1/2 tsp Celery Seed
• 2 T Apple Cider Vinegar

Details

Adapted from tasteoftheteams.com

Preparation

Step 1

Bring beef broth to a boil in a medium saucepan. Add the beef shank, cover and reduce to medium-low simmer, and cook for 30 minutes. In a large stockpot, bring olive oil to medium heat and add potatoes and onion. Cook, stirring occasionally, for 10 minutes or until onion is translucent. Add garlic and cook for an additional 4 minutes. Add the chicken broth, shredded chicken, carrots, celery, tomatoes, peas, green beans, corn, salt and pepper, bay leaves and celery seed. Cover and maintain a medium-low simmer. When the beef shanks are finished (and falling off the bone) transfer the meat to a cutting board. Remove any fat and chop beef. Transfer beef and remaining beef stock into the stockpot with everything else. Cook, covered, for 2 ½-3 hours. Check on the progress every 35-40 minutes and add water, as needed, to cover the contents completely. Add vinegar with 20 minutes remaining.