3 Tablespoons steak sauce
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/2 cup hot water
2 pounds chicken thighs
1 pound lean stewing beef, cut into 1/2-inch cubes
1/2 cup chopped onion
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and thinly sliced
1 (15 ounces) can stewed tomatoes
1/4 cup flour
Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in slow cooker; stir to blend ingredients.
Add remaining ingredients except flour; stir gently.
Cover and cook on LOW for 7 to 9 hours; or on HIGH for 4 hours.
About 5 hours into cooking (2 1/2 hours if cooking on high), remove chicken.
Remove chicken meat from bones, chop, and return to the slow cooker; stir well and finish cooking.
To thicken gravy, make a smooth paste of the flour and 1/4 cup of cold water.
Stir into stew in the slow cooker.
Cover and cook on HIGH until thickened.