\"cock 'n bull\" stew
6 To 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Steak sauce |
| 2 | Chicken bouillon cubes | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Sugar |
| ½ | cup | Hot water |
| 2 | To 3 lb chicken thighs | |
| 1 | pounds | Lean stewing beef; 1-1/2\" cubes |
| 1 | medium | Onion; chop |
| 2 | mediums | Potatoes; peel, cube |
| 2 | mediums | Carrots; peel, slice thin |
| 16 | ounces | Can stewed tomatoes |
| ¼ | cup | Flour |
Directions
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 ¼ cup of juices from stew. Add to in crockpot. Cover and cook on HIGH setting until thickened. MM Waldine Van Geffen vghc42a@....
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@... ( CELENA B FEILTEAU) on Aug 30, 1997