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Heat oil in a large pot over medium heat. Sauté onions for about 4 minutes, until softened.
Add garlic, carrots, and celery. Cook until vegetables are tender.
Stir in thyme and rosemary and cook for 2–3 minutes, until fragrant.
Add beef broth paste and water. Reduce heat to medium-low and simmer until vegetables have fully cooked down and the liquid has reduced by 40–50%.
Strain, then strain again through a fine mesh sieve for a smooth, flavorful au jus.
Add 4 tbsp of butter at the end to melt and enrich the sauce.