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    "Cock 'N Bull" Stew

    Source of Recipe


    1/4 c steak sauce
    2 chicken bouillon cubes
    1 tsp. salt
    1/2 tsp. pepper
    1 tsp sugar
    1/2 c hot water
    2 to 3 lb. chicken thighs
    1 lb lean stewing beef, cut into 1 1/2 inch cubes
    1 med onion, chopped
    2 med potatoes, peeled and cubed
    2 med carrots, pared and sliced 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; 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. Stew
    into crock pot. Cover and cook on high setting until thickened.
    6 to 8 servings.




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