1/4 c Steak sauce 2 Chicken bouillon cubes 1 ts Salt 1/2 ts Pepper 1 ts Sugar 1/2 c Hot water 2 To 3 lb chicken thighs 1 lb Lean stewing beef; 1-1/2" -cubes 1 md Onion; chop 2 md Potatoes; peel, cube 2 md Carrots; peel, slice thin 16 oz Can stewed tomatoes 1/4 c 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; or 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 1/4 cup of juices from stew. Add to in crockpot. Cover and cook on HIGH setting until thickened.
