Maggot Stew

Maggot Stew

Serves 8

Ingredients:
2 tablespoons vegetable oil
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 pound stew beef, cut into 1-inch chunks
2 (14 1/2-ounce) cans plain stewed tomatoes
1 (10 1/2-ounce) can beef broth
1 teaspoon thyme
1 bay leaf
3 to 4 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta

Directions:
1. Place the oil in a large stew pot and, with an adult's help, turn the heat to medium-low.
2. Measure the flour, salt, pepper and garlic powder into a zip-top bag. Add the beef, seal and shake until well coated.
3. Pour the contents of the bag into the pot and turn the heat to medium. Turn the meat every 3-4 minutes, browning well on all sides until it looks crusty.
4. Add the tomatoes, broth, thyme and bay leaf. Bring to a boil, then lower the heat to low.
5. Peel the carrots and cut into small coins. After the stew has simmered 1 hour, add the carrots and green beans. Cover and simmer 45 minutes more.
6. Cook the orzo in a saucepan according to the package directions until just tender, and drain well. These are the maggots.
7. Add the orzo to the stew, turn off the heat and carefully blend.