| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Crockpot, Meats, Chicken, Vegetables, Potatoes | 6 | To 8 | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 [email protected]. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] ( CELENA B FEILTEAU) on Aug 30, 1997
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