Maggot Stew
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Yields:
-
1 cup servings
- Serves:
- 6-8
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
- Place oil in stew pot, turn heat to medium and let heat up.
- Measure flour, salt, pepper and garlic into a ziploc bag. Drop in stew beef, seal bag and shake until well coated.
- 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.
- 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.
- Next add carrot pieces and green beans, cover and simmer another 45 minutes or until carrots are tender but not mushy.
- Then add cooked orzo pasta, simmer 5 or 10 minutes more.
- Turn off heat and serve, sprinkling the Parmesan cheese on top just before eating.
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