Maggot Stew Recipe

Maggot Stew Recipe

Ingredients:

1/4 c of flour
2 Tbsps of vegetable oil
1/2 tsp of salt
1/4 tsp of garlic powder
1/2 tsp of pepper
2 cans of tomatoes (plain & stewed. 14.5 ozs)
1 lb of stew beef; sliced in 1″ chunks
1 pack of broth (beef, 10.5 ozs)
1 pc of bay leaf
1 tsp of thyme
3 – 4 pcs of carrots (medium); peeled and sliced into coins
1 c of beans (green, frozen or fresh)
3/4 c of pasta (rice-shaped)

Instructions:

Heat oil using pot on medium-low flame. Combine garlic, pepper, salt and flour in Ziploc then add beef stew in it; seal then shake ’til well-coated. Then pour into pot; Increase to moderate flame.

Turn meat once a while, allowing it to brown on every sides. When meat starts to be a bit crusty, then add bay leaf, thyme, broth and tomatoes.

Let it boil and then reduce flame to simmer. Add carrots after an hour as well as beans. Cover pot; Allow to simmer 45 more minutes.

Cook rice-shaped pasta in saucepan and drain. This pasta will resemble the maggots. Drop them on pot; Shut down flame. Pour soup on bowl carefully.

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