Maggot Stew Recipes

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MAGGOT STEW



Maggot Stew image

This is a recipe that my mother makes every year around Halloween when we get together for family dinner night. It's not a traditional gravy stew...it's almost like an Italian soup. It can be made ahead of time and warmed up in a crock pot or even frozen in individual portions and warmed in the microwave. The 'maggots' give an 'ewww' factor that the kids love!! My nephew that likes nothing but chicken nuggets and french fries will eat this, so it's always made for Halloween dinner!

Provided by Kenny

Categories     Stew

Time 2h30m

Yield 1 cup servings, 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 1219.5, Fat 112.7, SaturatedFat 45.4, Cholesterol 149.8, Sodium 768.5, Carbohydrate 33.6, Fiber 3.9, Sugar 7.8, Protein 18.3

AMY'S MULLIGAN STEW



Amy's Mulligan Stew image

A friend gave me this recipe for this hearty comfy stew several years ago and I make it often. It is great on a chilly winter's night. With only a few ingredients, this thick stew is easy and inexpensive. Pairs well with some crusty bread or cornbread. Watch closely at end of cooking time so does not scorch though.

Provided by Laripin

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h55m

Yield 4

Number Of Ingredients 8

1 tablespoon shortening
1 pound cubed beef stew meat
1 (10.75 ounce) can tomato soup
2 ¾ cups water, or more as needed
1 teaspoon salt
5 each russet potatoes, peeled and each cut into 8 wedges
5 each carrots, peeled and sliced into 1/2-inch slices
2 each onions, quartered

Steps:

  • Melt shortening in the bottom of a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Pour in tomato soup. Fill the empty can with water twice and pour in. Season with salt and mix until well combined.
  • Cover and cook over medium-low heat until beef is tender, about 2 hours. Make sure there is always liquid in the Dutch oven; add more water if needed.
  • Stir in potatoes, carrots, and onions once beef is tender. Add enough water to nearly cover the vegetables. Cover and simmer over medium-low heat, stirring often, until stew thickens and vegetables are very soft, 30 to 40 minutes.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 75.8 g, Cholesterol 59.8 mg, Fat 11.4 g, Fiber 10.6 g, Protein 29.5 g, SaturatedFat 3.6 g, Sodium 1137.2 mg, Sugar 16.5 g

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