Beef and Gravy

I’ve had a frozen block that had “beef gravy” scrawled on the vacuum sealed chunk of savory goodness for so long that I have no idea, now, of the circumstances of its manufacture.
It was a very good gravy but without much actual beef aside from crumbs and scrapings from cooking the roux. I dug out a smallish rib roast / largish rib steak to thaw.  I cut that up, browned it, and added it to the simmering gravy, followed by a large cut up onion.  The noodle dish only used half of the gravy so the next nice dinner will use the rest.