Slow Cooker Belgian Booyah Recipe

  • Yield: 20
  • Servings: 20
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    18.6 g
  • Cholesterol

    67.7 mg
  • Fat

    9.6 g
  • Fiber

    3.6 g
  • Protein

    21.9 g
  • Saturated Fat

    3.8 g
  • Serving Size

  • Sodium

    1918.1 mg
  • Sugar

    4.3 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    1.5 g
  • Potassium

    640.6 mg
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Slow cooker Belgian booyah recipe.Belgian booyah – it’s a little different than the average soup or stew. With a vegetable base and a deep, rich flavor, this slow cooker recipe is perfect for cold winter days.

How is Belgian booyah prepared?

Booyah is a traditional dish in Belgium. It is made of beef and vegetables boiled together in water or stock. The ingredients are added gradually to the boiling liquid, usually after some salt has been added to the pot.

Booyah is often served with bread, pickles, and mayonnaise. It can also be eaten with french fries or fries as a side dish or as a main course.

What type of meat is used in Booyah?

Booyah is a type of soup that is often made with beef and chicken.

What are the benefits of a slow cooker?

A slow cooker is a cooking appliance that cooks food by simmering it at a lower temperature for several hours. It is also known as a crock-pot, or in some countries, a slow-cooker.

The benefits of this kitchen appliance are that it can be used to cook almost any kind of food and that the food will not overcook while it’s in the pot because the heat is very low. The result is tender, flavorful meals with fewer calories and

What are the drawbacks to using a slow cooker?

Slow cookers are a great way to make a meal for the entire family, but there are some drawbacks. Slow cookers are not very good at browning meat, which can lead to bland tasting dishes. They also don’t heat up your kitchen as much as using an oven or stovetop.

Slow Cooker Belgian Booyah Recipe

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  • 2½ pounds beef chuck roast, chunked
  • 12 oz (360 g) frozen peas, thawed
  • 1/2 yellow onion, peeled and diced
  • 15 oz (450 ml) can diced tomatoes
  • 3/4 pound (360 g) sliced carrots
  • 2½ pounds boneless and skinless chicken thighs
  • 1 cup shredded cabbage
  • 5 cups (1.25 L) chicken broth
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed rosemary
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients. Stir well.

Step 2

Cover the pot and cook in a low-heat setting for 6 hours.

Step 3

Serve hot.

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