| 2 lb Boneless chuck. roast |
1/2 lb |
$5.49 per pound
|
$2.75 |
| 2 Tbsp. Flour |
1 1/2 teaspoons |
$2.99 per 5 pounds
|
$0.01 |
| 2 Tbsp. Veg. oil |
1 1/2 teaspoons |
$3.00 per 48 fluid ounces
|
$0.02 |
| 1 med Carrot, diced |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 1 med Onion, diced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1 quart Beef stock |
1/4 quart |
$1.29 per 14 1/2 ounces
|
$0.75 |
| 1 c. Red wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 4 sprg fresh thyme |
1 tablespoon |
$1.99 per cup
|
$0.12 |
| 1 x Bay leaf |
1/4 bay leaf |
$3.59 per 2 ounces
|
$1.06 |
| 3 x Carrots, peeled, cut into quarters |
3/4 carrots |
$1.49 per pound
|
$0.15 |
| 1 med Rutabaga or possibly |
1/4 rutabaga |
$2.49 per pound
|
$0.53 |
| 2 med Turnips, peeled, cut into 1-inch wedges |
1/2 turnips |
$1.99 per pound
|
$0.27 |
| 16 x Boiling onions, peeled |
4 onions |
$0.79 per pound
|
$0.77 |
| 4 med Red potatoes (skins on), cut into 1-inch cubes |
1 potatoes |
$1.09 per pound
|
$0.51 |
| 3 Tbsp. Extra virgin olive oil |
2 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.14 |
| Â Â Herb Dumplings (see recipe) |
1/4 dumplings |
n/a
|
|
| Total per Serving |
$7.86 |
| Total Recipe |
$31.45 |
Suggestions?