Active Time

　　30 min

　　Total Time

　　4 hr

　　This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.

　　

Ingredients

Makes about 6 cups

　　1 large leek (white and pale green parts only), halved lengthwise

　　5 carrots, quartered

　　1 head garlic, separated into cloves and peeled

　　2 red bell peppers, quartered

　　1 pound plum tomatoes, halved

　　1 fennel bulb, stalks discarded and bulb quartered

　　2 large onions, quartered

　　2 tablespoons olive oil

　　1 cup boiling water

　　1/2 ounce dried porcini mushrooms (1 cup)

　　1 (4-inch) piece celery

　　4 parsley stems

　　1 large thyme sprig

　　8 black peppercorns

　　2 Turkish bay leaves or 1 California

　　1 cup dry red wine

　　4 quart water

　　1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces)

　　1/2 stick unsalted butter

　　1/3 cup all-purpose flour

　　Equipment: cheesecloth; kitchen string

　　kitchen string

　　

Roast vegetables:

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Wash leek halves and pat dry.

　　

Step 3

Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.

　　

Soak porcini and make bouquet garni while vegetables roast:

Step 4

Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.

　　

Step 5

Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.

　　

Step 6

Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.

　　

Make stock:

Step 7

Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.

　　

Make sauce:

Step 8

Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.

　　Cooks' notes:

　　· Stock can be made ahead and cooled, uncovered, then chilled, covered, 1 week or frozen in an airtight container 1 month. · Sauce can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat before using.