Description
This is a great stew for a cold and wintry night. It will warm you up inside.
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
Instructions
- Place the carrots
- potatoes
- onion
- celery
- and bouillon cubes in a stock pot; pour enough water over the vegetables to cover. Turn heat to medium-high and bring to a boil; allow to boil for 30 minutes. Add the oysters with their juices and 1 teaspoon black pepper; boil another 3 minutes; reduce heat to low. Stir in the evaporated milk and butter; cook and stir until the butter melts completely. Season with salt and pepper to serve.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 5