Servings
6 s
Ingredients
- 1/4 cup Steak sauce
- 2 Chicken bouillon cubes
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Sugar
- 1/2 cup Hot water
- 2 To 3 lb chicken thighs
- 1 pound Lean stewing beef; 1-1/2" cubes
- 1 medium Onion; chop
- 2 medium Potatoes; peel, cube
- 2 medium Carrots; peel, slice thin
- 16 ounce Can stewed tomatoes
- 1/4 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 1/4 cup of juices from stew.
- Add to in crockpot.
- Cover and cook on HIGH setting until thickened.
- MM Waldine Van Geffen vghc42a@prodigy.com.
- Posted to TNT – Prodigy’s Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 30, 1997