1/4 c. steak sauce
2 chicken bouillon cubes
1/2 c. hot water
2 to 3 lb. chicken thighs
1 lb. stewing beef, cut up in bite-size pieces
2 med. sliced carrots
1 (16 oz.) can stewed tomatoes
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1 med. onion, cut up
2 potatoes, peeled & cubed
1/4 c. flour

Combine steak sauce, bouillon, salt, pepper, sugar and hot water. Stir well in crock pot. Add rest of ingredients except flour. Mix carefully and cover and cook on LOW 8 to 10 hours or HIGH 4 hours. Before serving, remove bones. To thicken gravy, make a flour paste with 1/4 cup stew broth. Add to crock pot and cook on HIGH about 15 minutes.