Maggot Stew

Name: Maggot Stew
Ingredients: 2 tablespoons vegetable oil; 1/4 cup flour; 1/2 teaspoon sea salt (or regular table salt); 1/2 teaspoon black pepper; 1/4 teaspoon garlic powder (NOT garlic salt); 2 lbs of stew beef, cubed; 2 (14 1/2 ounce) cans stewed tomatoes; 1 (10 1/2 ounce) can beef broth; 1 tablespoon dried thyme; 1 -2 bay leaf; 3 medium carrots, peeled and sliced into bite size pieces; 1 cup green beans (fresh or frozen); 3/4 cup orzo pasta, cooked according to directions (this is the 'maggots' part. This can be done during step 4.); parmesan cheese

14 ingredients

7 steps

Ingredients

2 tablespoons vegetable oil
1/4 cup flour
1/2 teaspoon sea salt (or regular table salt)
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (NOT garlic salt)
2 lbs of stew beef, cubed
2 (14 1/2 ounce) cans stewed tomatoes
1 (10 1/2 ounce) can beef broth
1 tablespoon dried thyme
1 -2 bay leaf
3 medium carrots, peeled and sliced into bite size pieces
1 cup green beans (fresh or frozen)
3/4 cup orzo pasta, cooked according to directions (this is the 'maggots' part. This can be done during step 4.)
parmesan cheese

Directions

1

Place oil in stew pot, turn heat to medium and let heat up.
2

Measure flour, salt, pepper and garlic into a ziploc bag. Drop in stew beef, seal bag and shake until well coated.
3

Place beef in stew pot and brown on all sides, about 4 to 5 minutes. Cook until beef starts to get a nice brown crust to it.
4

Add tomatoes, beef broth, thyme and bay leaf. Let simmer for about 1 hour. In a separate pan cook orzo, drain and set aside til step 6.
5

Next add carrot pieces and green beans, cover and simmer another 45 minutes or until carrots are tender but not mushy.
6

Then add cooked orzo pasta, simmer 5 or 10 minutes more.
7

Turn off heat and serve, sprinkling the Parmesan cheese on top just before eating.