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Martha Stewart vegetable stock starts with an easy browning step most recipes skip, building flavor from onion, celery, carrots, and garlic in olive oil. She simmers it with fresh basil, parsley, thyme, and bay leaves for a make ahead base for fall soups and risotto.
Freeze it in two cup portions for up to three months, so meal prep for winter stews and comfort food stays ready. Browning the vegetables first is the key to a golden color and depth plain simmering misses.
What you need for this recipe
Lodge 6-quart enameled Dutch oven
Brown the vegetables for 20 minutes, then simmer two quarts of water with the lid on.
Buy on AmazonCuisinart fine mesh strainer set
Strain out the herbs and vegetables so the golden stock stays clear.
Buy on AmazonPantry pick Partanna Sicilian extra virgin olive oil, 1 liter
A fruity extra virgin olive oil for dressings, roasting and drizzling.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
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Martha Stewart Vegetable Stock
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour25
minutesGolden, aromatic, and clean tasting, built from slow browned vegetables and a full bouquet of fresh herbs.
Ingredients
2 tablespoons olive oil
2 medium onions, quartered
4 stalks celery, cut into 3-inch lengths
4 carrots, cut into 3-inch lengths
3 cloves garlic, halved
2 quarts cold water
6 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
1 bunch fresh basil (about 1 ounce), stems included
2 dried bay leaves
1 teaspoon whole black peppercorns
Instructions
- Brown the vegetables: Heat olive oil in a stockpot (or other large pot with a lid) over medium heat. Add onions, celery, carrots, and garlic. Cook, stirring occasionally, until vegetables are tender and deeply browned, 20 to 25 minutes.
- Simmer the stock: Add cold water, parsley, thyme, basil, bay leaves, and peppercorns. Bring to a boil, then reduce to a simmer. Cover, and cook for 1 hour.
- Strain and cool: Strain stock through a fine-mesh sieve into a large bowl or container, discarding solids. Let cool to room temperature, then transfer to airtight containers.
Notes
- Store in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.
- Lodge 6-quart enameled Dutch oven, Cuisinart fine mesh strainer set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.
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Frequently Asked Questions
It keeps in the refrigerator for up to two days in an airtight container. For longer storage, freeze it in portioned containers for up to three months. Thaw overnight in the fridge before using.
Parsnips, mushroom stems, and leek greens all work well as additions. Avoid broccoli, cabbage, and cauliflower because they release strong sulfur flavors that overpower the stock.
Browning for 20 to 25 minutes caramelizes the natural sugars in onions and carrots, adding a golden color and deeper, more complex flavor. Skipping this step gives a lighter, thinner tasting stock.
A six quart stockpot or Dutch oven works best. You need room for the vegetables plus two quarts of water without crowding, so the stock simmers evenly.
Yes. Brown the vegetables on the stovetop first, then transfer to the slow cooker with the water and herbs. Cook on low for six to eight hours or on high for three to four hours, then strain.
This week on Amazon
Prime Big Deal Days run October 6 and 7, two days of deals for Prime members. The picks from this recipe we would check first: Lodge 6-quart enameled Dutch oven, Cuisinart fine mesh strainer set.
See the dealsBlack Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Lodge 6-quart enameled Dutch oven, Cuisinart fine mesh strainer set.
See the dealsMartha's 100 favorite recipes, all in one book: Martha: The Cookbook.
As an Amazon Associate I earn from qualifying purchases.
