| 3/4 c. packaged, dry barley |
1 tablespoon |
$1.49 per 16 ounces
|
$0.06 |
| 1 tbsp. vegetable oil |
3/8 teaspoon |
$3.00 per 48 fluid ounces
|
$0.00 |
| 1 1/2 lbs. beef chuck, cut into 1 inch cubes |
3 oz |
$8.49 per pound
|
$1.59 |
| 1 1/2 c. minced onion |
3 tablespoons |
$0.79 per pound
|
$0.05 |
| 2 cloves garlic, chopped (1 tsp.) |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 9 c. water |
1 cup |
n/a
|
|
| 1 can (16 ounce.) low salt tomatoes, undrained |
2 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 4 low sodium beef bouillon cubes |
1/2 beef bouillon |
n/a
|
|
| 4 teaspoon Worcestershire sauce |
1/2 teaspoon |
$5.29 per 10 fluid ounces
|
$0.04 |
| 2 teaspoon dry leaf basil, crumbled |
1/4 teaspoon |
$2.59 per cup
|
$0.01 |
| 1/2 pound fresh green beans, cut in pcs (1 1/2 c.) |
1 oz |
$2.49 per pound
|
$0.16 |
| 2 ribs celery, sliced (1 c.) |
1/4 celery |
$1.99 per pound
|
$0.04 |
| 2 carrots, sliced (1 c.) |
1/4 carrots |
$1.49 per pound
|
$0.05 |
| 1/2 teaspoon Tabasco pepper sauce |
0.06 teaspoon |
$4.79 per 5 fluid ounces
|
$0.01 |
| Total per Serving |
$2.10 |
| Total Recipe |
$16.79 |
Suggestions?