Active Time

　　15 min

　　Total Time

　　2 hr

　　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.

　　

Ingredients

Makes about 3 1/2 cups

　　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

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.

　　

Step 3

Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.

　　

Step 4

Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

　　Cooks' note:

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