2 tablespoons vegetable oil 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon garlic powder 1 pound stew beef cut in one inch chunks 2 cans (14.5 ounce size) plain stewed tomatoes 1 can (10.5 ounce size) 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 and 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 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. Cover and let simmer.
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.
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 spoon into bowls.