3 to 4 lbs. boneless beef stew meat

cut into 2" cubes

Cooking oil

2 cups sliced onions

2/3 cup sliced carrots

5 cups or 1 bottle Peirano Estate Old Vine or Primo Zinfandel

1-2 cups beef stock or broth

3-4 large garlic cloves smashed

2 cups plum tomatoes cored and chopped

1 bay leaf

1 tsp. thyme

Salt to taste

3 tbs. flour

2 tbs. butter for the Beurre-Manie sauce

Preparation:

Boil chicken with celery, carrots, salt and pepper in enough water to float the chicken.  Put a lid on the pot and just above a simmer boil until chicken falls off the bone.  Remove chicken saving the liquid for a nice stock.  Take chicken off the bone in large pieces if possible.  Saute mushrooms in 1 tbs. butter and set aside.  In a fry pan put butter and flour over low medium heat using a wooden spoon or what you like stir butter and flour to past let the flour cook out while stirring until a light color change.  Add heavy cream a little at a time stir to a gravy.  You now have a nice bechamel sauce.  Add salt and white pepper to taste.  Add 1/4 cup Peirano Estate Sauvignon Blanc.  Check thickness of sauce should be gravy consistency, add mushrooms, put chicken on a platter and pour sauce over.  Open a bottle of Peirano Estate Sauvignon Blanc and treat your taste buds.