Maggot Stew - cooking recipe

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

Preparation

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