1/4 cup steak sauce
3 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/2 cup hot water
2 to 3 pounds chicken thighs
1 pound lean stewing beef, cut into 1-1/2-inch cubes
1 medium onion, chopped
2 medium potatoes, peeled and cubed
2 medium carrots, pared and sliced thin
1 16-ounce can stewed tomatoes
1/4 cup flour
Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crockpot; stir well. Add remaining ingredients except flour; mix gently. Cover and cook on low setting for 7 to 8 hours. Turn crockpot to high and cook 4 more hours. Before serving, remove chicken and debone, returning meat to crockpot. Stir to mix well. To thicken gravy, make a smooth paste with flour and 1/4 cup of juices from stew. Add to crockpot mixture and cook on high until slightly thickened. Use additional salt and pepper as desired.