Rich Brown Vegetable Stock
Unlock a deep, savory base for your dishes with this rich brown vegetable stock, a chef-inspired recipe that’s all about layering robust flavors. Made with perfectly roasted onions, carrots, celery, garlic, and mushrooms, this homemade stock takes your cooking to the next level by incorporating caramelized sweetness and earthy undertones. Fresh herbs like thyme and parsley, combined with fragrant bay leaves and black peppercorns, infuse every drop with aromatic depth. Simmered low and slow, this versatile stock is perfect for soups, stews, sauces, and risottos. Whether you're craving a plant-based foundation or looking to elevate your kitchen staples, this richly satisfying stock is freezer-friendly and easy to make, ensuring you always have a flavor-packed ingredient on hand to enhance your meals.
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Recipe Information
Ingredients
- 2 large onions
- 3 medium carrots
- 3 medium celery stalks
- 2 tablespoons tomato paste
- 4 whole garlic cloves
- 1 cup mushrooms
- 4 sprigs fresh thyme
- 6 sprigs fresh parsley
- 2 whole bay leaves
- 1 teaspoon black peppercorns
- 12 cups water
- 2 tablespoons olive oil
Instructions
Preheat your oven to 425°F (220°C).
Roughly chop the onions, carrots, and celery into large chunks.
Place the chopped onions, carrots, celery, whole garlic cloves, and mushrooms on a large baking sheet. Drizzle the vegetables with olive oil and toss to coat evenly.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are deeply browned but not burned.
Transfer the roasted vegetables into a large stockpot. Add the tomato paste and stir to coat the vegetables thoroughly.
Add the fresh thyme, parsley, bay leaves, and black peppercorns to the pot.
Pour in the water, ensuring the vegetables are fully submerged.
Bring the stock to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 60 minutes. Occasionally skim any foam or impurities from the surface.
After simmering, strain the stock using a fine-mesh sieve or cheesecloth into a large bowl or another pot. Press down gently on the cooked vegetables to extract as much liquid as possible, but do not mash them.
Let the strained stock cool to room temperature. Store in airtight containers or jars and refrigerate for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 40.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 529 mg | 41% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
