Cock And Bull Stew

• 1 large onion, chopped
• cooking oil
• 1 lb. beef chuck cubes
• 2 1/2 c. water
• 1/4 c. steak sauce (such as A.1.)
• 2 chicken bouillon cubes
• 2 beef bouillon cubes
• 1 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. pepper
• 2 1/2 to 3 lb. chicken, cut up
• 3 medium potatoes, cubed (3 c.)
• 3 large carrots, sliced (2 c.)
• 1 (16 oz.) can stewed tomatoes

1. In Dutch oven, cook onion in small amount of oil until tender. Set aside.
2. Brown beef in oil and return onion to pan.
3. Add water, steak sauce, bouillon, salt, pepper and sugar.
4. Simmer 1 hour.
5. Add chicken and cook for 30 minutes.
6. Spoon off excess fat. Add remaining ingredients.
7. Cook 45 minutes longer.
8. Makes 6 to 8 servings.

onion, cooking oil, beef chuck cubes, water, steak sauce, chicken bouillon cubes, salt, sugar, pepper, chicken, potatoes, carrots, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620758 (may not work)