Crockpot "Cock 'N Bull" Stew

• 1/4 c. steak sauce
• 2 chicken bouillon cubes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. sugar
• 1/2 c. hot water
• 2 to 3 lb. chicken thighs
• 1 lb. lean stewing beef, cut into 1 1/2 inch cubes
• 1 med. onion, chopped
• 2 med. potatoes, peeled and cubed
• 2 med. carrots, pared and sliced thin
• 1 (16 oz.) can stewed tomatoes
• 1/4 c. flour

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crockpot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on low setting for 7 to 10 hours; on high setting for 4 hours. Before serving, remove chicken and bone, and return meat to crockpot; stir well. To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Stew into crockpot. Cover and cook on high setting until thickened. 6 to 8 servings. Back to the Index!