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I used kidney, then fried it in flour, then added some veggies (carrots and potatoes), then added water (this can be substitued for beef stock), then brought to boil then simmered until thick and gravy like.
but yeah, flour.
also- i'm a firm believer in tasting till its right.
my dad heats the meat juice till it goes epicboiling and then gently suggests it gets thicker by the power of persuasion.
oh and apparently, you're supposed to make a 'rue' (sp?) first, by adding the flour to water, rather than chucking the flour in the mix?