Maggot Stew

2 tablespoons vegetabel oil
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 pound stew beef cut in one inch chunks
2 cans (14 1/2oz) stewed tomatoes
1 can (10 1/2oz) beef broth
1 teaspoon thyme
1 bay leaf
3 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta

 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.
 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. 
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, 
shaking out any excess water. These are your maggots. 
Add them to the stew pot, then turn off heat.