Maggot Stew Recipe

Name: Maggot Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place oil in stew pot, turn heat to medium and let heat up.
2
Measure flour, salt, pepper and garlic into a ziploc bag. Drop in stew beef, seal bag and shake until well coated.
3
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.
4
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.
5
Next add carrot pieces and green beans, cover and simmer another 45 minutes or until carrots are tender but not mushy.
6
Then add cooked orzo pasta, simmer 5 or 10 minutes more.
7
Turn off heat and serve, sprinkling the Parmesan cheese on top just before eating.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1/4 cup flour, 1/2 teaspoon sea salt (or regular table salt), 1/2 teaspoon black pepper, and more.

Yes, Maggot Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maggot Stew

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