Name: Rich Vegetable Stock
Cook time: 15 min
Total time: 2 hr
Yield: Makes about 3 1/2 cups
Ingredients: 3/4 pound mixed portabella and cremini mushrooms, thickly sliced; 1 medium onion, left unpeeled and cut into 8 wedges; 3 medium carrots, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 2 garlic cloves, coarsely chopped; 4 flat-leaf parsley sprigs (including long stems); 3 thyme sprigs; 2 tablespoons olive oil; 2 tablespoons tomato paste; 1 cup dry red wine; 4 cups water; 1 Turkish or 1/2 California bay leaf

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.

Cooks' note:

Stock keeps, chilled, 1 week or, frozen, 3 months.

Recipe notes

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