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Cock 'n' Bull Stew
Diane, Mississippi

  • 1/4 cup steak sauce 

  • 1 medium onion, chopped 

  • 2 chicken bouillon cubes 

  • 2 medium potatoes, peeled and cubed 

  • 1 teaspoon salt 

  • 2 medium carrots, pared and thinly sliced 

  • 1/2 teaspoon pepper 

  • 1 can (16 oz.) stewed tomatoes 

  • 1 teaspoon sugar 

  • 1/4 cup flour 

  • 1/2 cup Hot water 

  • 2 to 3 lbs. chicken parts, preferably thighs 

  • 1 lb. lean stewing beef, cut into 1 1/2 inch cubes

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, bone and return meat to crock-pot; stir well. 

To thicken gravy, make a smooth paste of flour and 1/4 cup juices from stew. 

Stir into Crock-Pot. Cover and cook on High setting until thickened. 

6 to 8 servings (about 3 1/2 quarts).

 

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