- 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
- 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
recipepes.com
Oyster Stew, recipe
PT15M
PT1H
5
455 calories
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