Start by finely chopping the onion and dicing the celery. Freshly chopped veggies add brightness to your au jus. It’s a small but crucial step.

In a medium saucepan over medium heat, add a splash of olive oil. Toss in your chopped onion and diced celery. Sauté for about 3-5 minutes until they’re soft. The aroma will start to waft, and trust me, it’s delightful.

Once your veggies are tender, stir in the concentrated beef broth base and beef stock concentrate. This is where the flavor begins to deepen. Mix well to combine, and let it cook for an additional minute to release those savory flavors.

Pour in two cups of water. Then, add a pinch of dried thyme, salt, and cracked black pepper. Toss in a bay leaf to bring an earthy aroma to the mix. Stir everything together and allow it to come to a gentle simmer.

Reduce the heat to low and cover the saucepan. Let it simmer for about 15-20 minutes. This allows all the flavors to meld beautifully. The bay leaf works its magic, infusing a subtle depth.

After simmering, taste your au jus. Feel free to tweak the seasoning according to your preference. A little more Worcestershire sauce can amp up the flavor if you desire. Remember, it’s all about creating a balance you love.

Your homemade au jus is now ready! Serve it hot alongside your favorite roast beef sandwich. If you have leftovers, let it cool before transferring to an airtight container.