Grandma’s Vegetable Stock is like having liquid gold in a mason jar – it adds incredible richness to every recipe.
What’s my secret weapon for the tastiest and most delicious soups and side dishes? It’s my Grandma’s Vegetable Stock recipe. It’s made totally flavorful with celery, carrots, onion and lots of pantry spices.
Long ago, my grandmother told me that having a good stock recipe in your recipe box is like having a quarter for the pay phone…you never know when you will need it. (can you tell how long ago she told me that?) This is one of my favorites.
How To Make Vegetable Stock
This recipe is totally simple and easy! It does takes a little time, but most of that is spent just sitting back and enjoying the amazing aroma of the pot boiling away. Here’s how I make it this tasty stock:
- Gather the ingredients your using for the stock.
- Chop up the veggies and cut the garlic and onions in half.
- Add all the vegetables and spices to a large stock or pasta pot and pour over the water.
- Bring the pot to a boil, then reduce the heat to simmer for a few hours.
- Strain out the solids leaving only the delicious stock.
- Allow your stock to cool.
- Package into freezer containers, label and freeze until you need it.
TIPS FOR MAKING THE BEST HOMEMADE VEGETABLE STOCK
- Leave the veggies unpeeled. Just wash, cut into large pieces and throw them on the roasting pan.
- Quarter the onion and leave the skin and root attached for a rich, dark stock.
- Add different herbs and spices to make the veggie stock your own.
- Resist the urge to add more water as it simmers, the stock is supposed to condense with intense flavors.
More Stock Recipes for You
Grandma’s Vegetable Stock Recipe
- 4 medium carrots quartered
- 2 medium celery stalks quartered
- 2 large onions quartered
- 8 cloves garlic smashed or minced
- 1 tbsp olive oil
- 1 sprig rosemary
- 1 Bay Leaf
- 8 Black Peppercorns
- 1 clove
- 3 Quarts cold water
- Preheat the oven to 400°F. Place the carrots, celery, onion and garlic on a sheet pan, toss with the olive oil until evenly coated.
- Place the pan in the oven and roast for 40 minutes, stirring once, until the vegetables are tender and golden brown.
- Transfer contents of the pan to a large saucepan or stockpot. Combine the vegetables with water, rosemary, bay leaf, peppercorns and clove.
- Bring to a boil, reduce heat and simmer, stirring occasionally for one hour or until the stock has reduced to 8 cups. Strain.
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