Maggot Stew is a modern American recipe for a classic Halloween stew of stewing beef, tomatoes, carrots and green beans cooked in beef stock with orzo pasta (the maggots). The full recipe is presented here and I hope you enjoy this classic American version of: Maggot Stew.
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Ingredients:
2 tbsp vegetable oil
35g plain flour
1/2 tsp sea salt
1/2 tsp freshly-ground black pepper
1/4 tsp garlic powder
500g stewing beef, cut into 3cm chunks
2 x 440g tin chopped tomatoes
320ml beef stock
1 tsp thyme leaves
1 bayleaf
3 medium carrots, cut into thin rounds
150g green beans (fresh or frozen)
110g orzo pasta (the maggots)
Method:
Heat the oil in a large heat-proof casserole. Combine the flour, salt, black pepper and garlic in a shallow dish, add the beef and toss to coat then transfer to the casserole and fry until well browned all over.
Add the tomatoes, beef stock, thyme and bayleaf. Bring the mixture to a boil then reduce to a simmer, cover the pot and cook slowly for 60 minutes. At this point add the carrots and beans. Cover and continue simmering for 45 minutes.
In the meantime, cook the orzo pasta according to the packet directions. When they are just tender (still have a 'bite' to them) drain the pasta and stir into the stew. Take off he heat and allow to sit for 2 minutes then tun into a warmed bowl and serve.
