| 2 teaspoons olive oil |
1/6 teaspoon |
$5.99 per 16 fluid ounces
|
$0.01 |
| 6 pounds short ribs, see shopping tip |
1/2 lb |
$5.00 per 10 pounds
|
$0.25 |
| 2 large onion, finely chopped |
1/6 onion |
$0.79 per pound
|
$0.04 |
| 2 medium carrot, finely chopped |
1/6 carrot |
$1.49 per pound
|
$0.03 |
| 2 celery stalk, finely chopped |
1/6 celery |
$1.99 per pound
|
$0.03 |
| 12 whole garlic cloves, peeled |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 2 tablespoons all purpose flour |
1/2 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 2 cups red Zinfandel wine, see shopping tip |
2 tablespoons |
$0.18 per fluid ounce
|
$0.24 |
| 2 ½ cups reduced-sodium beef broth |
3 tablespoons |
$1.29 per 14 1/2 ounces
|
$0.16 |
| 1 (14 ½ oz) can diced tomatoes in juice |
1.21 fl oz |
$2.19 per 28 ounces
|
$0.04 |
| 1 bay leaf |
0.08 bay leaf |
$3.59 per 2 ounces
|
$0.02 |
| ½ cup water |
2 teaspoons |
n/a
|
|
| 24 baby carrots, peeled |
2 carrots |
$2.79 per pound
|
$0.12 |
| ½ cup Kalamata olives, pitted |
2 teaspoons |
n/a
|
|
| Total per Serving |
$0.98 |
| Total Recipe |
$11.75 |
Suggestions?