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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
    1 (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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