Bearsquotcock N Bullquot Stew |
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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 68 |
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I think you all will love this recipe 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 |
Directions:
1. Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in Crock Pot; stir well. Add remaining ingredients except flour; mix carefully.
2. Cover and cook on low setting for 7 to 10 hours; on high setting for 4 hours.
3. 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. Put into Crock Pot.
4. Cover and cook on high setting until thickened
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