Maggot Stew

2 tablespoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 pound stew beef, cut into 1-inch chunks
2 (14 1/2 ounce) cans stewed tomatoes
1 (10 1/2 ounce) can 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 a large pot over medium-low heat.

Measure flour, salt, pepper and garlic powder into a zip-type bag. Drop in stew beef, seal bag, and shake until well coated. Pour contents of bag into the stew pot. Increase heat to medium. Use a long handles spoon to turn the meat every 3 to 4 minutes, letting the meat brown well on all sides. Cook until the meat begins to look crusty.

Add tomatoes, beef broth, thyme and bay leaf. Bring to a boil, then lower heat to simmer.

Peel the carrots and cut them into small coins. 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 through a colander, shaking out any excess water. Add them to the stew pot, then turn off heat.