Page 31 - UMass2018_CookBook

Borton May Stew
Ogburn Family, Reading, MA
“This is an Ogburn family favorite, but is named for a dear family friend, another UMass student, who loves this recipe and always takes home the leftovers after our families eat it at a meal together. Alexander Borton May (AKA “Mayboy”) is a sophomore at UMass this year. Mike and Bret, the dads of Alex and Jonah (both UMass students) were fraternity brothers in college at the University of Colorado almost 30 years ago.” — Corri Ogburn
Preparation
1. Place the beef, onion soup mix, tomato soup, 1 tomato soup can of water, salt, pepper, carrots and potatoes in a slow cooker. Cover and cook on low for 8 hours.
2. Add the peas and 1⁄4 cup water and cook on low for 1 hour more.
3. Serve with warm bread and butter.
Ingredients
Serves 8
2 pounds stewing beef, cubed
1 envelope dry onion soup mix
2 (10.5-ounce) cans tomato soup
1 soup can water 1 teaspoon salt
1⁄2 teaspoon ground black pepper
2 cups chopped carrot pieces (baby carrots cut into thirds)
2 cups quartered baby potatoes
1 (16-ounce) package frozen peas
1⁄4 cup water
Warm bread and butter, for serving
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