1/4 c. steak sauce
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
1/2 c. hot water
2-3 lb. chicken parts, preferably thighs
1 lb. lean stewing beef, cut into 1 1/2" cubes
1 med. onion
2 med. potatoes, peeled & cubed
2 med. carrots, pared & thinly sliced
1 (16 oz.) can stewed tomatoes
1/4 c. flour
1 tsp. sugar

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 8 to 10 hours (on High setting 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 juice from stew. Stir into crock pot. Cover and cook on High setting until thickened. 6 to 8 servings (about 3 1/2 quarts).