Recipe| Ingredients | | | 1/4 | cup | steak sauce | | | 2 | each | bouillon, chicken, cubes | | | 1 | teaspoon | salt | | | 1/2 | teaspoon | pepper | | | 1 | teaspoon | sugar | | | 1/2 | cup | water, hot | | | 2-3 | pound | chicken, thighs | | | 1 | pound | beef, lean, stewing, cut in 1-1/2 inch cubes | | | 1 | each | onion, chopped | | | 2 | each | potatoes, peeled, cubed | | | 2 | each | carrots, peeled, sliced thin | | | 16 | oz | tomatoes, stewed, can | | | 1/4 | cup | flour | | | | | |
Directions:
| 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 or 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. Add to crockpot. Cover and cook on High setting until thickened.
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