Au-jus

Name: Au-jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 3 each white onion; 1 bunch celery; 5 each medium carrot; 3 each potato; 6 clove garlic; 8 oz beef base; 1 tbsp oregano; 1 tbsp thyme; 1 tbsp basil; 1 tbsp rosemary; 2 gallon water; 2 tsp salt and pepper; 1 bunch beef scraps (optional)

Eats Now Editorial Team · 639 kcal · Meat & Poultry

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Au-jus – a delicious recipe with olive oil, white onion, celery, carrot, potato, clove garlic. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/2 cup olive oil
3 each white onion
1 bunch celery
5 each medium carrot
3 each potato
6 clove garlic
8 oz beef base
1 tbsp oregano
1 tbsp thyme
1 tbsp basil
1 tbsp rosemary
2 gallon water
2 tsp salt and pepper
1 bunch beef scraps (optional)

1
rough chop onion, carrots, celery, garlic and potatoes.
2
in a large pot, over 2 gallons, add olive oil and heat.
3
add vegetables, do not add garlic yet.
4
sautee for approximately 5-8 minutes until vegetables have a nice color.
5
add garlic, sweat
6
add water then all other ingredients.
7
bring to a boil then simmer for 20 minutes

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup olive oil, 3 each white onion, 1 bunch celery, 5 each medium carrot, and more.

Yes, Au-jus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
639 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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