Oyster Stew

Name: Oyster Stew
Ingredients: 50 baby carrots, cut in half lengthwise; 4 russet potatoes, cut into bite-sized pieces; 1 small yellow onion, chopped; 3 stalks celery, chopped; 4 cubes beef bouillon; 2 (8 ounce) cans oysters; 1 teaspoon ground black pepper; 1 (5 ounce) can evaporated milk; 2 tablespoons butter; salt and pepper to taste

10 ingredients

5 steps

Ingredients

50 baby carrots, cut in half lengthwise
4 russet potatoes, cut into bite-sized pieces
1 small yellow onion, chopped
3 stalks celery, chopped
4 cubes beef bouillon
2 (8 ounce) cans oysters
1 teaspoon ground black pepper
1 (5 ounce) can evaporated milk
2 tablespoons butter
salt and pepper to taste

Directions

1

Place the carrots, potatoes, onion, celery, and bouillon cubes in a stock pot; pour enough water over the vegetables to cover.
2

Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes.
3

Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low.
4

Stir in the evaporated milk and butter; cook and stir until the butter melts completely.
5

Season with salt and pepper to serve.