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Recipe Tags

Beef French Stove Top

Nutrients per serving

  • Calories  227
  • Protein  22 g
  • Carbohydrates  10 g
  • Fat  11 g
  • Cholesterol  109 mg
  • Sodium  73 mg
  • Potassium  332 mg
  • Phosphorus  227 mg
  • Calcium  45 mg
  • Fiber  0.6 g

Beef Burgundy Crepes

DaVita dietitian, Carol, traveled to Europe and brought back authentic French recipes. Her favorite find was the crepe—and she is delighted to pass along her kidney-friendly recipes for Beef Burgundy Crepe.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Carol from Delaware.

Portions: 6     Serving size: 1 crepe, 1/2 cup beef mixture, 2 tablespoons sauce


    • 1 pound stewing beef
    • 1 cup mushrooms
    • 1/2 cup onion
    • 1/4 cup parsley
    • 1 garlic clove
    • 1 tablespoon olive oil
    • 1 cup water
    • 1 bay leaf
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon onion powder
    • 1/4 cup red wine
    • 1 tablespoon cornstarch
    • Basic Crepes


  1. Cut beef into small cubes. Slice mushrooms. Chop onion, parsley and garlic.
  2. Saute garlic in oil in a skillet fitted with a lid.
  3. Add beef cubes and brown on all sides.
  4. Pour 1 cup of water over beef cubes, add bay leaf and cover skillet with lid. Let simmer over low heat for 1 to 2 hours . Check every 20 minutes and add water if needed. Never let the water boil away.
  5. Place onion, mushrooms, pepper and onion powder into the pot and cook about 5 to 10 minutes until tender.
  6. Add wine and bring to a low boil for 1 minute.
  7. Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps.)
  8. Remove pot from heat. Separate beef cubes from the thickened beef juices.
  9. Prepare Basic Crepe recipe on DaVita.com.
  10. Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe.
  11. Roll crepe and pour thickened beef sauce across the crepe. Sprinkle with chopped parsley.

Renal and renal diabetic food choices

    • 2-1/2 meat
    • 1/2 vegetable, medium potassium
    • 1/2 starch

Carbohydrate choices


Helpful hints

  • The beef will be cooked long before the time is up but the extra time is needed for tenderizing. You can taste the beef after 1 hour to see if it is tender enough. You could also cook the beef in a crock-pot® on high setting for 3 to 4 hours to tenderize.

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What's everyone saying?

3 Comments | Average User Rating:

Beef Burgundy Crepes

MGD2Lite says:


Steps missing in this recipe...it never says you need water in the ingredients list...but VOI'LA...in the instuctions, you do need 1 cup. Also, you have 1 clove of Garlic in the ingredients, the FIRST ingredient as a matter of fact...but then you are never told where to add it in the recipe...? Moderator comment: Looks like the first step in the recipe was missing. It has been restored and the water is now in the ingredient list. Thanks!

Mar. 10, 2012, 8:13 AM - Inappropriate review?

Beef Burgundy Crepes

hgusto says:



Mar. 05, 2012, 2:30 PM - Inappropriate review?

Beef Burgundy Crepes



The idea of beef burgundy in a crepe sounded odd to me, but the combo of flavors was perfect!

Sep. 26, 2009, 11:28 AM - Inappropriate review?

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