Crockery Pot Cock ‘n Bull Stew

Instead of thighs, use boneless, skinless breasts cut into 11/2″ pieces.

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 lbs. chicken thighs (up to 3 lbs.)
1 lbs. lean stewing beef, cut in 11/2 inch cubes

1 med. onion, chopped
2 med. potatoes, peeled and cubed
2 med. carrots, pared and sliced thin
1 can stewed tomatoes (16 oz.)
1/4 c. flour

Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in Crockery Pot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on low for 7 to 10 hours (high 4 to 5 hours).

Before serving, remove chicken and bone, and return meat to Crockery Pot; stir well. To thicken gravy, make a smooth paste of flour and1/4 cup of juices from stew. Stir into Crockery Pot. Cover and cook on high until thickened.

Yield: 6 – 8 servings.

Back to top of Crockery Pot Cooking

Cookbook Index

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*