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Print this Recipe    Beef Chicken Stew

Crock Pot "Cock 'N Bull" Stew

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 lb. chicken thighs
1 lb lean stewing beef, cut into 1 1/2 inch cubes
1 med onion, chopped
2 med potatoes, peeled and cubed
2 med carrots, pared and sliced thin
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; on high setting for 4 hours. 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. Stew
into crock pot. Cover and cook on high setting until thickened.
6 to 8 servings.

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11 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
No Cock & Bull, This is Good Eating!!, January 9, 2004 - 01:44 PM
Reviewer: Joe S. from Muskego, WI USA
Very easy to make. Great Tasting, my Mother-in-law asked for the recipe!!! I shredded the chicken too much when removing it from bones. Be careful. Stew was even better the second day. Would recommend this recipe to everyone. Added a little more flour and juice than called for to make it even thicker.

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