| 1 1/2 pounds beef stew meat or boneless beef chuck roast cut into 1/2 inch pieces |
1/4 lb |
$2.00 per 10 ounces
|
$0.80 |
| 2 Tbsp vegetable oil |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 onions chopped |
1/3 onions |
$0.79 per pound
|
$0.06 |
| 2 carrots chopped into bite sized pieces |
1/3 carrots |
$1.49 per pound
|
$0.07 |
| 1/2 cup dry red wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| 8 oz white or brown mushrooms quartered |
1 1/3 oz |
$3.69 per 8 ounces
|
$0.61 |
| 1 (28 oz) can diced tomatoes |
4 2/3 fl oz |
$2.19 per 28 ounces
|
$0.09 |
| 4 cups beef stock or broth |
2/3 cup |
$1.29 per 14 1/2 ounces
|
$0.50 |
| 4 cups chicken stock or broth |
2/3 cup |
$0.99 per 14 1/2 ounces
|
$0.38 |
| 1 Tbsp minced fresh thyme or 1 teaspoon dried thyme |
1/2 teaspoon |
$1.99 per cup
|
$0.02 |
| 2/3 cup pearl barley |
1 tablespoon |
$1.49 per 16 ounces
|
$0.07 |
| 1/4 cup minced fresh parsley or dill |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| Total per Serving |
$2.90 |
| Total Recipe |
$17.39 |
Suggestions?