Rich Vegetable Stock

Making homemade vegetable stock for the first time is always an event worth documenting. I used this stock in a Vegetarian Shepherd's Pie for Thanksgiving. Though you may be tempted to use a boxed veggie-broth, making it yourself will produce an exponentially more tasty outcome.

This recipe is from Gourmet magazine's "Resetting the Table" November Edition.

Rich Vegetable Stock

1/4 lb mixed portabella and cremini mushrooms, thickly sliced

1 onion, left unpeeled and cut into wedges

3 carrots, cut thickly

1 red bell pepper, cut thickly

2 garlic cloves. coarsely chopped

4 flat-leaf parsley sprigs

3 thyme sprigs

2 tablespoons olive oil

2 tablespoons tomato paste

1 cup dry red wine

4 cups water

1 bay leaf

Directions
Preheat oven to 450 degrees. Toss vegetables, garlic and herbs in olive oil in a large roasting pan. Roast for 35-40 minutes.
Straddle the pan across two burners on medium heat. Stir in tomato paste and cook, stirring 1 minute. Add wine and boil, stirring and scraping up the brown bits for 1 minute.
Transfer vegetables with juices to a 4-qt pot. Add water, bay leaf and 1 teaspoon salt. Simmer, covered for 45 minutes. Strain stock through a fine-mesh sieve, pressing on and then discarding the solids.
Stock keeps, chilled, 1 week.