Active Time
15 min
Total Time
2 hr
Look no further for a go-to recipe when making vegetarian stews and gravies. The stock here gets its deep flavor and color from roasting the vegetables and then deglazing the pan with red wine.
Ingredients
Makes about 3 1/2 cups
Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
Step 3
Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.
Step 4
Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
Stock keeps, chilled, 1 week or, frozen, 3 months.
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Reviews (6)
Back to TopThis is an update to my previous post on 2/2010. I've used good filtered water, purchased prepared vegetable stock, prepared chicken and beef broths - every single time I make this recipe, it magnifies the flavors of any dish I use it in. It is by far one of the best base recipes if you really want to increase the wow factor of other dishes. One thing I do differently is I do peel the onion cuz I save the veggies and slightly pulse them to use either as a spread on toast, or in another dish like a bean dish - adding them at the tail end of cooking the bean dish so they just heated thru and not cooked any further.
rose_hoppe
Los Osos, CA
10/2/2013
I have made this several times in the last few weeks and agree that it is great. I always double it and agree with the reviewer that you could -- and I will next time -- add more water because it is indeed a rich flavor.
Anonymous
Franklin, MI
12/8/2011
This is by far the best vegetable stock I've every made. Very rich and robust... an excellent base to use for soups, stews, bean dishes. Simply delish!
rose_hoppe
LOS OSOS,CA
2/8/2010
I doubled the water quantity and that resulted in lots of flavourful stock to keep on hand in the fridge. The intense flavour can definitely hold up to the extra water. An excellent recipe!
carolinefoster
Newbliss, ON
1/14/2010
An extraordinary, flavorful stock. I used it for the Vegetarian Shepherd's Pie and for a lentil soup. It made both dishes fantastic
arutigl
randolph, nj
12/6/2009
This makes a delicious and deeply flavored vegetarian stock. The wine flavor is pronounced. I used Cabernet Sauvignon. I haven't decided how I'll use the stock yet, but I think it would be excellent for a French Onion soup or something along that line. Mainly I wanted to post a comment to warn anyone planning to use this to make the vegetable pie, as recommended in the magazine: I followed the recipe slavishly, including covering the stock for the 45 minute simmering period, and only ended up with 2-1/4 cups rather than the 3-1/2 they say you'll get (and which you need for the adjoining recipe). I would either double the recipe or just add more water to the existing recipe. The rich flavor would probably survive a little thinning.
jcf3
NY
11/1/2009
