GETTING READY
1) Arrange a beef-roast to collect the pan drippings.
2) You may reserve the pan drippings from the roast made few days back.

MAKING
3) To the roasting pan, put the 6 tablespoons of reserved drippings.
4) Add the flour, salt, and pepper to make a smooth mixture.
5) Gradually stir in the beef broth and Burgundy to the flour mixture, mixing until it is smooth and browned bits in pan are dissolved.
6) Boil the mixture, stirring constantly.
7) Lower the heat, and simmer, stirring, 5 minutes longer.
8) Taste, and adjust the seasoning by adding more salt and pepper, if necessary.

SERVING
9) Use the burgundy gravy to pour over the roasts or simmer the meats.