Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Steak sauce |
| 2 | Chicken bouillon cubes |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 teaspoon | Sugar |
| ½ cup | Hot water |
| 2 pounds | Chicken thighs; (up to 3) |
| 1 pounds | Lean stewing beef; cut in 1 1/2" cubes |
| 1 medium | Onion; chopped |
| 2 mediums | Potatoes; peeled and cubed |
| 2 mediums | Carrots; pared &sliced thin |
| 1 can | (16 Oz.) Stewed Tomatoes |
| ¼ 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 ¼ cup of juices from stew. Stew into crock pot. Cover and cook on high setting until thickened. 6 to 8 servings.
Posted to recipelu-digest Volume 01 Number 406 by James and Susan Kirkland <kirkland@...> on Dec 27, 1997