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.