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Christmas Eve Stew by Polly Motzko - Recipe Cost

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1/2 All-purpose flour-or enough flour in a bowl for dredging the meat you have

2 Tablespoons Emeril La Gasseâs Basic Seasoning-deepens the color and flavor

1 Pack Knorr Au Jus Mix-really gives a good, rich flavor to the roux mixture mixed with the beef juices

6 Small, uniformly sized red potatoes-using a mandolin to get nice thin slices

1 cup Grape tomatoes-added the last hour of cooking-use tomatoes that are not mushy but slightly firm

2 cups Pearl onions-parboiled and peeled (I would use frozen if I had to do again because peeling these are very time consuming!)

Ingredients	Per Serving Qty	Common Price	Price per Serving
3.5 lb beef stew meat, cut into 1-inch pieces	3 3/4 oz	$2.00 per 10 ounces	$0.75
1 can Cream of Mushroom soup plus enough water to cover meat and vegetables	0.07 can	$1.79 per 10 3/4 ounces	$0.12
1 1/4 teaspoons salt	0.08 teaspoon	$2.91 per 16 ounces	$0.00
Â¼ cup Extra Virgin Olive Oil	5/6 teaspoon	$5.99 per 16 fluid ounces	$0.05
1 lb. Frozen carrot slices-no need to thaw-they will cook as the stew simmers	1.07 oz	$1.49 per pound	$0.10
8 Very small zucchini, sliced with a mandoline	1/2 zucchini	$1.99 per pound	$0.28
Total per Serving			$1.29
Total Recipe			$19.41