| 4 lb boneless stewing beef, cut into 2 inch cubes |
1/2 lb |
$3.99 per pound
|
$2.00 |
| 1/3 c. extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1/2 lrg onion, peeled, sliced |
0.06 onion |
$0.79 per pound
|
$0.02 |
| 1 lrg carrot, peeled, sliced |
1/8 carrot |
$1.49 per pound
|
$0.03 |
| 2 x garlic, cloves, crushed |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 3 c. dry red wine, preferably, from, burgundy |
1/3 cup |
$0.35 per fluid ounce
|
$1.05 |
| 1 x 28 ounce can tomato, minced, with juice |
3 1/2 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 2 c. beef stock |
1/4 cup |
$1.29 per 14 1/2 ounces
|
$0.19 |
| 2 sprg fresh thyme |
3/4 teaspoon |
$1.99 per cup
|
$0.03 |
| 3 Tbsp. softened unsalted butter |
1 1/8 teaspoons |
$3.99 per 16 ounces
|
$0.05 |
| 3 Tbsp. flour |
1 1/8 teaspoons |
$2.99 per 5 pounds
|
$0.00 |
| 2 x 10 ounce pkgs. pearl onion |
2 1/2 oz |
$0.79 per pound
|
$0.12 |
| 1 Tbsp. extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 Tbsp. unsalted butter |
3/8 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| Total per Serving |
$3.72 |
| Total Recipe |
$29.76 |
Suggestions?