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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
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 325 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat5g | 25% |
| Cholesterol70mg | 23% |
| Sodium991mg | 43% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber6g | 21% |
| Total Sugars10g | |
| Protein13g | |
| Vitamin C19mg | 96% |
| Calcium185mg | 14% |
| Iron9mg | 48% |
| Potassium1339mg | 28% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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