1/4 cup favorite steak sauce
2 chicken bouillon cubes
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1/2 cup hot water
2 to 3 lb chicken thighs
1 lb lean stewing beef cut into 1-1/2" cubes
1 md onion, chopped
2 md potatoes, peeled and cubed
2 md carrots, peeled and slice thin
16 oz can stewed tomatoes
1/4 cup 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 debone and then
return meat to crock pot and stir well.

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 thickened.