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Put the flour in a saucepan and place over a medium heat. You want to lightly brown the flour by toasting it. Keep stirring every few minutes so it doesn't burn for about 20-25 minutes until its golden.
Add the butter and stir together. Pour in the wine, a little at a time, whisking as you go to avoid lumps, until it's incorporated.
Add the stock cube/pot, water and some salt and pepper. Return to the heat, reduce it to medium-low and cook, stirring occasionally, for 1 ½ hours until the winey taste has gone. It should be very thick.
Pour in all the juices from the roasting tray and any resting juices from the roast beef. Whisk together, check seasoning and serve.