Fisher Crew

Like I have mentioned in a previous post, I love to bake in the winter. But, along with that, I love my Crock-Pot. If I have to go out into the cold, I love to come home with a warm meal already made. My favorite recipe, by far, is "Cock 'n Bull Stew". My mom made it while I was growing up and every time I make it now, I have to call her to tell her. I made it this past Sunday with some homemade bread and it was DIVINE!!! (This was one night David let the children choose to eat this or cereal. Only Paige would eat the stew! No tears from the parents on that one!) Just in case this whets your palate, here is the recipe:



Cock 'n Bull Stew

1/4 cup steak sauce
2 chicken bouillon cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1/2 cup hot water
2 to 3 lb. chicken parts, preferably thighs
1 lb. lean stewing beef, cut into 1 1/2 cubes
1 medium onion, chopped
2 medium potatoes, peeled and cubed
2 medium carrots, pared and thinly sliced
1 can (16 oz.) stewed tomatoes
1/4 cup 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 bone and return meat to Crock-pot, Stir well. To thicken gravy, make a smooth paste of flour and 1/4 cup juices from stew. Stir into Crock-Pot. Cover and cook on High setting until thickened.

6 to 8 servings (about 3 1/2 quarts)