Oyster Stew

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