Homemade Vegetable Stock

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Homemade vegetable stock

This was intended to be a post about vegetarian shepherd’s pie.  But I want to give credit where credit is due and that, my friends, is with this rich vegetable stock.

If you think of vegetable stock as thin, brown water that smells bad then you have something in common with the me of one week ago.  But this recipe converted me to a vegetable stock lover. What I miss in a mainly vegetarian household is the smell of something rich and brown and beefy simmering away on a chilly day.  I turned up the radio and tidied my living room while the wine reduced and steamed up my kitchen window and I felt happy in that all’s well, cozy winter way.  That’s why I now love the homemade stuff.

Making homemade vegetable stock

You can find the complete recipe here.  I roasted mushrooms, carrots, 1 onion in its skin (for color), bell pepper, parsley stems and fresh thyme in a little olive oil until deep golden brown.

Making homemade vegetable stock

Then I stirred it on the stovetop with a squirt of tomato paste, letting the pot dry out so the paste broke apart and began caramelizing.

Deglaze with red wine and water, add a bay leaf and let simmer 45 minutes to an hour before straining out the vegetables.

The result is a very rich and deeply savory broth for winter stews and vegetarian gravies.

Vegetarian Shepherd's pie recipe

Here’s the shepherd’s pie with a garlic mashed potato crust.

Vegetarian shepherd's pie

And the vegetables stewing in the rich stock below.

I have a feeling my vegetarian stuffing is going to taste a lot better this Thanksgiving.  Have you made homemade veg stock?

xoxosl

4 Comments on Homemade Vegetable Stock

  1. Julie & Lauren
    October 26, 2011 at 11:23 am (7 years ago)

    Pretty impressive!!! Good job!

  2. Katie
    October 26, 2011 at 12:14 pm (7 years ago)

    I was lucky enough to taste the final product and it was SO DELICIOUS! Can’t wait to make it on my own. But, I have to admit I’m a vegetable stock lover … I know chicken tastes better usually, but I just don’t like the thought of meat parts sitting on the shelf in a grocery store! I’m weird :). I’m sure this veggie stock was WAY more amazing than any I could buy in a store. Did you re-use any of the veggies in the pie after you made the stock?

  3. Monica
    October 26, 2011 at 3:21 pm (7 years ago)

    That is just cruel.
    To post these pictures when I am hungry.
    I can smell the goodness. Yum.

  4. Sarah
    October 26, 2011 at 3:29 pm (7 years ago)

    Thanks, Katie. I’m glad you liked it! I didn’t use the same vegetables in the stew because they were so soft by the time the stock was ready. I made the stock the day before and then cooked the other vegetables exactly how it says in the shepherd’s pie recipe. I’m still full!

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