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.