Homemade Maggot Stew -

Homemade Maggot Stew

Ingredients

2 tablespoons vegetable oil
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
1 lb stew beef cut into one inch chunks
2 cans (14 ½ oz) plain stewed tomatoes
1 can (10 ½ oz) beef broth
1 teaspoon thyme
1 bay leaf
3-4 medium carrots
1 cup fresh or frozen green beans
¾ cup Orzo pasta

Tools:-
Sharp knife
Large Stew pot with lid
Ziploc bag
Long handled cooking spoon
Carrot peeler
Large saucepan
Colander
Slotted spoon
8 soup bowls
Soup ladle

Method

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 medium. With an adult’s help, use a long handled 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.

With an adult’s help, 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.

With an adult’s help, 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 carefully blend.

Related food category:

• Gross But Fun