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Categories:
olive oil onion carrot celery mushrooms garlic tomato paste all-purpose red wine water soy sauce black peppercorns thyme salt bay leaves
Viewed: 24 - Published at: 5 years agoIngredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup sliced mushrooms
- 4 garlic cloves, halved
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 1 cup dry red wine
- 6 cups water
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons black peppercorns
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 3 bay leaves
Method
- Heat oil in a saucepan over medium-high heat. Add onion and carrot; saute 15 minutes or until lightly browned. Add celery, mushrooms, and garlic; cook 10 minutes. Add paste; saute 10 minutes or until browned. Add flour; cook 1 minute. Stir in wine, scraping pan to loosen browned bits. Add water and remaining ingredients. Bring to a boil; reduce heat, and simmer 45 minutes. Strain the mixture through a sieve into a bowl, reserving stock. Discard solids. Store in an airtight container for up to 1 week, or freeze for up to 3 months.
