Followed the base recipe, but doubled it. I did not double the rosemary, in fact I only used about 1/2 teaspoon. Both my husband and I are sensitive to rosemary. I used 1 cup of beef stock and maybe 1/2 cup red wine. Even tripling the flour it was still too loose after cooking and resting for 15 minutes. Lesson learned. I also added about a heaping teaspoon of better than bouillon roasted beef. Next time I'll double that to add more depth. Still it tasted good but it could be improved.
