| 3 lbs. chuck roast cut in 1 1/2" cubes, fat trimmed |
1/2 lb |
n/a
|
|
| 1/4 cup oil |
2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 1/2 cups chopped onions |
1/4 cup |
$0.79 per pound
|
$0.07 |
| 4-5 carrots, peeled, cut in 1/4 inch slices |
3/4 carrots |
$1.49 per pound
|
$0.15 |
| 4 medium celery stalks, sliced |
2/3 celery |
$1.99 per pound
|
$0.12 |
| 3-4 cloves garlic |
5/8 garlic cloves |
$4.00 per pound
|
$0.02 |
| 15 oz. can diced tomatoes |
2 1/2 fl oz |
$2.19 per 28 ounces
|
$0.09 |
| 2 cups beef broth |
1/3 cup |
$1.29 per 14 1/2 ounces
|
$0.25 |
| 1 cup dry California red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.47 |
| 2 tbs. Worcestershire |
1 teaspoon |
n/a
|
|
| 1 tsp. dry thyme |
1/6 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1 cup frozen peas, thawed |
2 tablespoons |
$2.80 per 32 ounces
|
$0.07 |
| 2 tbs. chopped parsley |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$1.28 |
| Total Recipe |
$7.65 |
Suggestions?