Crock pot "cock 'n bull" stew

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

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