Heat the olive oil and butter combined in a skillet or other deep-sided pan

Add the chopped vegetables, and stir

Now add the garlic and thyme, and stir some more so that you gently sauté the vegetables to the point of caramelization, but no further. This will enhance the flavour of the jus.

Add the red wine, and cook for a few minutes to allow the alcohol to burn off.

Add the stock, slowly, and stir to blend everything together.

Allow to reduce for 5 to 10 minutes, to help intensify the flavour. Reduce to about half the original quantity.

Remove from the heat and pour the jus through a sieve, and push the vegetables to extract as much juice as possible.TIP: If the jus is not as thick as you would like it, return the jus to the heat and reduce some more, but keep an eye on it, or it will all disappear.You can also stir in a knob of butter at this stage to give the jus a bit more substance.

Reheat the jus by popping into a microwave or into a sauce pan on the stove.

Pour the finished jus into a gravy boat or jug for the table or, pour directly on the steak or whatever meat you are eating.