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Oyster Stew

By: robyn

"This is a great stew for a cold and wintry night. It will warm you up inside."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 cups

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

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.