* Be sure to toss the beef with flour and sear it in the pan. It may be tempting to skip, but all those little brown bits on the bottom of the pan add more flavor. * I like to use red wine to help deglaze my pan. If you prefer, you can substitute water or additional beef stock. * Use a wire whisk to help scrape up the brown bits from the bottom of the dutch oven. * Using butter and flour will help make a roux will also thicken your gravy.