Ingredients & Directions

¼ cup steak sauce
2 chicken bouillon cubes
1 quart V-8 juice
¼ teaspoon paprika
1½ pounds lean stew meat
2 carrots, sliced
1 medium onion, sliced
1 green pepper, sliced
6 chicken thighs, skinned
1 16 ounce can diced tomatoes
2 potatoes, cubed
½ pound fresh green beans

Place steak sauce, bouillon cubes, V-8 juice, and paprika in a Crockpot or Dutch oven.  Trim all visible fat from beef and add to the pot with carrots, onions, and green pepper. Stir carefully. Place chicken pieces over vegetables and beef mixture, top with tomatoes. Cook 8-12 hours in Crockpot. Add potatoes and green beans during last hour of cooking. Remove chicken bones.
Yields: 8 servings

Recipe provided by Shelly Ruybalid