Maggot Stew
Ingredients:
2 tbsp Vegetable Oil
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
1 lb Stew Beef, cut in 1" chunks
2 cans plain Stewed Tomatoes (14 1/2oz)
1 can Beef Broth (10 1/2oz)
1 tsp Thyme
1 Bay Leaf
3 or 4 medium Carrots
1 cup fresh or frozen Green Beans
3/4 cup Orzo Pasta
Directions:
Place oil in stew pot turn heat to medium low.
Measure flour, salt, pepper and garlic powder into ziploc bag. Drop in stew
beef, seal
bag and shake until well coated. Pour contents of bag into the stew pot. Turn
the heat
up to med. Turn the meat every 3-4 minutes, letting the meat brown well on all
sides.
Cook until the meat begins to look crusty. Add the tomatoes, broth, thyme and
bay leaf.
Bring to a boil, then lower heat to low. Peel the carrots and cut them into
small coins
with a knife. When the stew has simmered for one hour, add the carrots and green
beans to the pot. Cover and simmer another 45 minutes. Cook the orzo in a
saucepan
according to the package directions. When just tender, drain it through a
colander into
the sink, shaking out any excess water. These are your maggots. Add them to the
stew
pot, then turn off heat and carefully place them on top.
Serving suggestion: Spread a layer of orzo pasta "maggots" on top.
Makes 6-8 Servings