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Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Steak sauce

  2. 2 Chicken bouillon cubes

  3. 1 teaspoon 5ml Salt

  4. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  5. 1 teaspoon 5ml Sugar

  6. 1/2 cup 118ml Hot water

  7. 2 lbs 908g / 32oz Chicken thighs

  8. 1 lb 454g / 16oz Lean stewing beef - cut in

  9. 1 1/2" cubes

  10. 1 lb 454g / 16oz Onion - chopped (medium)

  11. 2 lbs 908g / 32oz Potatoes - peeled and cubed (medium)

  12. 2 lbs 908g / 32oz Carrots - peeled, and (medium)

  13. Thinly sliced 1 Stewed tomatoes - (16 oz)

  14. 1/4 cup 15g / 1/2oz Flour

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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. Stir into crock pot. Cover and cook on HIGH setting until thickened.

  3. This recipe yields 6 servings.

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