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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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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 |
Directions:
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.
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