Oyster Stew

Oyster Stew
  • 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


  1. 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.

04/09/2017
Oyster Stew, recipe PT15M PT1H 5 455 calories

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