Recipe - Crock Pot Cock N Bull Stew

One fourth cup Steak sauce
2 Chicken bouillon cubes
1 teaspoon Salt
One half teaspoon Pepper
1 teaspoon Sugar
One half cup Hot water
2 pound Chicken thighs; (up to 3)
1 pound Lean stewing beef; cut in 1
1/2" cubes
1 md Onion; chopped
2 md Potatoes; peeled and cubed
2 md Carrots; pared & cut or sliced up thin
1 cn (16 Oz.) Stewed Tomatoes
One fourth cup Flour

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in
crock pot; 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
crock pot; stir well. To thicken gravy, make a smooth paste of flour and
One fourth cup of juices from stew. Stew into crock pot. Cover and cook on high
setting until thickened. 6 to 8 servings.
Posted to recipeludigest Volume 01 Number 406 by James and Susan Kirkland
kirkland@gj.net on Dec 27, 1997