Beef Massaman Curry

 1 tablespoon oil

2 pounds stewing beef (such as chuck), cut into bite sized pieces

2 tablespoons massaman curry paste

2 cups beef broth

1 (14.5 ounce) can coconut milk

3 tablespoons peanut butter

2 teaspoons tamarind paste (**Substitute equal parts lime juice and brown sugar**)

3 tablespoons fish sauce (or soy sauce)

2 tablespoons palm sugar (or brown sugar)

1 pound potatoes, bite sized or sliced into bite sized pieces

1/2 pound pearl onions (optional)

2 tablespoons lime juice (1 lime)

1/4 cup roasted peanuts, chopped

2 tablespoons cilantro, chopped

DIRECTIONS:
Heat the oil in a large heavy bottom sauce pan over medium-high heat, add the beef and cook until browned on all sides, about 10 minutes.

Add the curry paste and cook until fragrant, about a minute.

Add the beef broth, coconut milk, peanut butter, tamarind paste, fish sauce, and sugar, bring to a boil, reduce the heat to medium-low and simmer, covered, until the beef is falling apart tender, about 2 hours.

Add the potatoes and onions and cook until tender, about 15 minutes.

Add the lime juice and check the seasoning. There should be a nice balance of saltiness from the fish sauce, sweetness from the sugar and tartness from the tamarind and lime. Adjust to taste.

Serve garnished with the peanuts and cilantro.

Slow Cooker: Optionally implements steps 1 and 2 and place everything up to, and including, the sugar into the slow cooker and cook on low for 8 hours or on high for 3 hours, before adding the potatoes and onions and cooking on high until tender, about 15 minutes. Continue on with steps 5 and 6.

Option: Omit the tamarind paste if you can’t find it.

Option: Garnish with sliced red chilies, such as bird’s eye chilies!

From: https://www.closetcooking.com/beef-massaman-curry/

Chicken and Dumplings

2-1/2 pounds chicken drumsticks about 8

salt and black pepper

flour as needed to dredge chicken

cooking oil

4 tablespoons butter

4 ribs celery sliced

1 pound carrots peeled and chopped

2 medium onions cut into wedges

2 teaspoons chopped garlic

1 bay leaf

1 teaspoon dried thyme

1 teaspoon poultry seasoning

1/3 cup all-purpose flour

48 ounces chicken broth

1 cup milk

Dumplings:

1/2 cup shortening

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons dried parsley flakes

1 tablespoon dried chives

1-1/2 cups buttermilk

INSTRUCTIONS 

Season chicken with salt and pepper then dredge in flour and shake off excess.

Brown chicken in about 1/2 inch of cooking oil in a skillet then drain and set aside.

Heat butter in a dutch oven and add celery, carrots and onions, and saute until onions soften but not browned.

Add garlic, bay leaf, thyme and poultry seasoning, stirring well.

Add flour, stirring to coat the vegetables, then stir in the chicken broth and cook until it comes to a boil, stirring.

Place chicken drumsticks on top,then cover, reduce heat and simmer for 35 minutes.

Prepare the dumplings.

Place shortening, flour, baking powder and salt in a food processor and pulse to mix.

Add dried parsley, chives and buttermilk, stirring by hand to make a batter. Set aside.

Remove chicken legs from stew and keep warm.

Add milk to stew and stir.

Drop dumpling batter into boiling stew by the tablespoonful; cook uncovered at a simmer for 12 minutes.

Then cover the pot and cook 10-12 minutes more or until dumplings are cooked thorough.

Remove dumplings from stew and place in a dish. Add the chicken back to the pan to briefly warm, then serve chicken and stew with dumplings.

https://palatablepastime.com/2017/10/22/chicken-and-dumplings/

Brown Gravy Recipe

3 Tbsp unsalted butter

3 Tbsp Flour

1.5 cups beef stock /broth 

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper

1/4 tsp dried rosemary

1/4 tsp dried thyme

1/4 tsp dried basil or dried sage

**Browning Sauce- see note

Melt the butter in a saucepan over medium-low heat, being careful not to allow it to brown.

Add the flour, whisking well to ensure there are no lumps. Cook it for 2-3 minutes, until it browns, then reduce the heat to low.

Pour in the stock/broth a small amount at a time, whisking constantly to ensure the roux remains smooth and lump-free. Allow the sauce to thicken slightly after each addition, then add more until you’ve used it all.

Add the Worcestershire sauce, whisking well.

Then stir in the dried herbs and any salt if needed. Add the garlic powder, onion powder, and black pepper and whisk well (adjust the amounts to taste).

Allow the sauce to simmer for a few more minutes to thicken and slightly reduce. Then remove from the heat and enjoy!

**Note: **If you have browning sauce you may add that to darken the color to what you would like it be.

From: https://www.alphafoodie.com/easy-brown-gravy/#wprm-recipe-container-78015