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.
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