Ingredients: 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

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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.