Beef Burgundy Crepe

• 1 garlic clove
• 1 tablespoon olive oil
• 1 lb stewing beef, cut into smaller cubes (because of Sweet Eddiebears swallowing problems I cut into very small pieces)
• 1 bay leaf
• 1/2 cup onion, chopped (I did a fine chop)
• 1 cup mushroom, sliced (I did a fine chop)
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 cup red wine
• 1 tablespoon cornstarch
• 1/4 cup fresh parsley, finely chopped

1. Add beef cubes and brown on all sides.
2. Pour 1 cup of water over beef cubes, add bay leaf and let simmer, covered for 1 to 2 hours over low heat. Check every 20 minutes and add water if needed. Never let the water boil away.
3. Place onion , mushrooms,pepper and onion powder into the pot and cook about 5 to 10 minutes until tender. Add wine and bring to a low boil for about 1 minute.
4. Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps).
5. Remove pot from heat. Seperate beef cubes from the thickened beef juices.
6. Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe. Roll crepe and pour thickened sauce across the crepe. Sprinkle with parsley, if desired.

garlic, olive oil, stewing beef, bay leaf, onion, mushroom, black pepper, onion powder, red wine, cornstarch, fresh parsley

Taken from www.food.com/recipe/beef-burgundy-crepe-200267 (may not work)