CROCK POT "COCK-'N-BULL" STEW

Crock Pot

Provided by southern chef in lo

Categories Stew

Time 14h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

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 -3 lbs chicken thighs
1 lb lean stewing beef, cut into 1 1/2 inch cubes
1 medium onion, chopped
2 medium potatoes, peeled and cubed
2 medium carrots, pared and sliced thin
1 (16 ounce) can stewed tomatoes
1/4 cup flour

Steps:

Combine steak sauce, bouillon cubes, salt, pepper, sugar, and hot water in the crock pot.
Stir well; add the remaining ingredients except the flour.
Mix carefully.
Cover and cook on low settings for 7-10 hours or on high for 4 hours.
Before serving, remove the chicken and debone it. Return meat to the pot and stir well.
To thicken the gravy, make a smooth paste of flour and a 1/4 cup of juices from the stew.
Stir into crock pot.
Cover and cook on high setting until thickened.

Nutrition Facts : Calories 582.6, Fat 32.4, SaturatedFat 10, Cholesterol 182.8, Sodium 1063.7, Carbohydrate 26.1, Fiber 3.5, Sugar 6.1, Protein 45.2