| 2 tablespoons olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 2 1/2 pounds beef chuck or round, trimmed of surface fat and cut into 1 inch cubes |
6 2/3 oz |
$8.49 per pound
|
$3.54 |
| 2 large onions, cut into eighths or 20 pearl onions skewered with a toothpick (to hold together) |
1/3 onions |
$0.79 per pound
|
$0.09 |
| 3 tablespoons flour |
1 1/2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 1 cup chicken, beef, or vegetable stock, 1 cup water, and 1 cup dry red wine, (or 3 cups of whatever mix of these you prefer) |
2 tablespoons |
$0.98 per pound
|
$0.09 |
| 1/2 tsp ground cinnamon |
0.08 teaspoon |
$2.99 per 4 ounces
|
$0.01 |
| 2 whole cloves |
1/3 cloves |
$5.29 per 2 ounces
|
$0.02 |
| 1 6oz can tomato paste |
1 fl oz |
$1.29 per 6 ounces
|
$0.21 |
| 1/4 cup red wine vinegar |
2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.09 |
| 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme |
1/6 teaspoon |
$1.99 per cup
|
$0.01 |
| 4 large carrots, peeled and cut into 1-inch chunks |
2/3 carrots |
$1.49 per pound
|
$0.16 |
| 1 heaping tablespoon minced garlic |
1/2 teaspoon |
$4.00 per pound
|
$0.01 |
| Minced fresh parsley leaves for garnish |
1/6 parsley |
$1.09 per cup
|
$0.00 |
| Total per Serving |
$4.29 |
| Total Recipe |
$25.73 |
Suggestions?