Crock Pot Apple Butter
INGREDIENTS:
1/4 c Steak sauce
2 Chicken bouillon cubes
1 ts Salt
1/2 ts Pepper
1 ts Sugar
1/2 c Hot water
2 lb Chicken thighs; (up to 3)
1 lb Lean stewing beef; cut in 1
-1/2" cubes
1 md Onion; chopped
2 md Potatoes; peeled and cubed
2 md Carrots; pared &sliced thin
1 cn (16 Oz.) Stewed Tomatoes
1/4 c Flour
1/4 c Steak sauce
2 Chicken bouillon cubes
1 ts Salt
1/2 ts Pepper
1 ts Sugar
1/2 c Hot water
2 lb Chicken thighs; (up to 3)
1 lb Lean stewing beef; cut in 1
-1/2" cubes
1 md Onion; chopped
2 md Potatoes; peeled and cubed
2 md Carrots; pared &sliced thin
1 cn (16 Oz.) Stewed Tomatoes
1/4 c Flour
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 and bone, and return meat to crock pot; stir well. To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Stew into crock pot. Cover and cook on high setting until thickened. 6 to 8 servings.