Thursday, March 21, 2013

Leftover Gravy

My last post was about Jacques Pépin's classic beef stew recipe. It's really good and there is usually leftover stew - which is a rich, saucy, gravy-like substance. It is perfect to use as gravy for home fried potatoes or really any kind of potato: baked, hashed, double-stuffed, whatever. Yum!

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