 |
Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 6 |
|
This stew is awesome on a cold day. It has 2 of my favorite meats Chicken and Beef. Try at least once Ingredients:
1/4 cup favorite steak sauce (i use a1) |
2 chicken bouillon cubes |
1 tsp salt |
1/2 tsp pepper |
1 tsp sugar |
1/2 cup hot water |
2 to 3 lb chicken thighs |
1 lb lean stewing beef cut into 1-1/2 cubes |
1 md onion, chopped |
2 md potatoes, peeled and cubed (i use red potatoes as well.. i add about 4 of the small red potatoes and halve them.) |
2 md carrots, peeled and slice thin(baby carrots work fine as well) |
16 oz can stewed tomatoes |
1/4 cup flour |
***update*** i didn't add garlic but i'm sure it would be a great addition. |
also i made this using just 2 large chicken breasts cut into cubes for people that don't like dark chicken meat.. |
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. Cover and cook on LOW setting for 7 to 10 hours; on high setting for 4 hours. Before serving, remove chicken and debone and then return meat to crock pot and stir well.
2. To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Add to crockpot. Cover and cook on HIGH setting until thickened.
|
|