BackMaggot Stew
2 T. vegetable oil
1/4 C. flour
1/2 t. salt
1/2 t. pepper
1/4 t. garlic powder
1 lb. stew beef cut in 1" chunks
2 cans (14.5 oz.) plain stewed tomatoes
1 can (10.5 oz.) beef broth
1 t. thyme
1 Bay leaf
3 medium to 4 carrots
1 C. fresh or frozen green beans
3/4 C. orzo pasta
Place oil in stew pot and with an adult's help, 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
Use a long handles spoon to 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 care
Serving suggestion: Turn any meaty meal into a freakish feast by spreading a
layer of orzo maggots on top of your roasted, baked or boiled beast!
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