Cock-N-Bull Stew

• 1/4 c. steak sauce
• 2 chicken bouillon cubes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. sugar
• 1 lb. lean stewing beef, cut into 1 1/2-inch cubes (I use round steak)
• 4 medium potatoes, peeled and cubed
• 2 to 3 lb. boneless chicken breast, cubed
• 2 medium carrots, pared and thinly sliced
• 1 medium onion, chopped
• 1 (16 oz.) can stewed tomatoes
• 1/2 c. hot water

1. Just layer ingredients as listed.
2. Place in a 3 1/2-quart crock-pot (low 7 to 10 hours or high 4 hours).
3. Stir well before serving.
4. If you like a thick gravy, make a smooth paste with 1/4 cup flour and juices from stew.
5. Stir into crock-pot and cook 15 minutes longer.
6. Serve with warm Italian or French bread.

steak sauce, chicken bouillon cubes, salt, pepper, sugar, lean stewing beef, potatoes, chicken breast, carrots, onion, tomatoes, hot water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=840244 (may not work)