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 lbs. chicken parts (preferable thighs)
1 lb. lean stewing beef
1 med. onion, chopped
2 med. potatoes, peeled and cubed
2 carrots, pared and thinly sliced
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 or high for 4 hours. Before serving, remove chicken, bone, and return meat to crock pot; stir well. To thicken gravy, make a smooth paste of flour and 1/4 cup juices from stew. Stir into crock pot. Cover and cook on high setting until thickened. 6 to 8 servings (about 3 1/2 quarts).