1/4 c. Steak sauce
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
1/2 c. hot water
2 to 3 lb. chicken tenderloins, cut in half
1 1/2 lb. lean stew meat, cut in 1 1/2 in. cubes
1 med. onion chopped
3 med. potatoes, peeled and cubed
2 med. carrots, peeled and sliced thin
16 oz. can stewed tomatoes
1/4 c. flour

Combine steak sauce, bouillon, 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 on high for 4 hours. 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 gravy is thickened.