| 3 tbsp flour |
1 1/8 teaspoons |
$2.99 per 5 pounds
|
$0.00 |
| 5 lb. beef chuck, cut into 16 to 24 pieces (trim the fat) |
10 oz |
$8.49 per pound
|
$5.31 |
| 2 tbsp olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 6 oz. tomato paste |
3/4 oz |
$1.29 per 6 ounces
|
$0.16 |
| 2 stalks of celery, cut into 3-inch lengths |
1/4 stalk |
$1.99 per pound
|
$0.04 |
| 1 medium onion, cut into 8 pieces |
1/8 onion |
$0.79 per pound
|
$0.02 |
| 750 ml bottle red wine (good quality Pinot Noir or Syrah) |
93 3/4 ml bottle |
$0.35 per fluid ounce
|
$1.11 |
| ½ cup beef broth (more for the days following as it will thicken) |
1 tablespoon |
$1.29 per 14 1/2 ounces
|
$0.05 |
| 8 to 10 carrots, peeled and cut into 3-inch pieces |
1 1/8 carrots |
$1.49 per pound
|
$0.23 |
| 1½ lbs. turnips or potatoes, peeled and quartered |
3 oz |
$1.99 per pound
|
$0.37 |
| 12 to 24 oz. egg noodles |
2 1/4 oz |
$2.00 per 16 ounces
|
$0.28 |
| 4 to 6 tbsp salted butter |
1 7/8 teaspoons |
$3.99 per 16 ounces
|
$0.08 |
| ½ cup fresh flat-leaf parsley, chopped-optional |
1 tablespoon |
$1.09 per cup
|
$0.07 |
| Total per Serving |
$7.77 |
| Total Recipe |
$62.15 |
Suggestions?