Pauls Oyster Stew

This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006).

It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen.

Step: 1

Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.

Step: 2

Reduce heat to low. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste. Add the cream of celery soup; stir gently. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir. Gently fold oysters into the soup.

Step: 3

Increase heat to medium. Cook mixture at a simmer, stirring occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.

Step: 4

Refrigerate soup for 24 to 48 hours before reheating gently to serve.

Per Serving: 354 calories; protein 20.1g; carbohydrates 40.7g; fat 12.4g; cholesterol 93.9mg; sodium 670.5mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.