Add two tablespoons of beef juices and two tablespoons of plain flour to a saucepan.

Place on to a low heat.

Mix well until combined and cook for a minute. This is your beef version of a roux.

Crumble in one beef stock cube.

Mix.

You'll have a very thick brown beef paste.

Gradually add the beef juices to your mixture, slowly, and stir frequently to ensure you don't get any lumps.

Once combined you'll want to cook over medium heat until the mixture bubbles.

Then turn down and simmer until it thickens up.

That's it - enjoy your delicious thick, rich gravy!