Red wine gravy

To prepare the red wine jus, heat the olive oil in a large pan and add the chopped onions, garlic and carrots. Let them sauté for about 10 minutes until they start to take on color. Use medium heat to ensure that the vegetables do not burn.

Add the red wine, thyme and bay leaves and bring the liquid to the boil. Cook the wine until it has reduced by about half. This will take about 30 minutes. The wine should simmer slowly, not boil vigorously, to concentrate the flavors and not burn.

Once the wine has reduced, you can add the beef stock and bring everything to the boil again. Then reduce the heat again and leave the jus to simmer for another 20 minutes.

Finally, pass the sauce through a fine sieve and season to taste with salt and pepper. If the red wine jus is too thin, you can reduce it further or thicken it with a little starch mixed with water.