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Recipe: Winter Vegetable Stock (Mirepoix)

Homemade Vegetable Stock

Why Make Your Own Vegetable Stock?

Stock is a component of many soup and stew recipes.  Once you have it around, you’ll be more likely to whip up a yummy soup, like I did tonight.  (We found it incredibly useful when Matt was in the hospital on a clear liquid diet.) Plus…

1.  It tastes better.

2.  You know what’s going into it – so it can be fresh, organic, and grown at home or by a local farmer.

3.  It’s cheaper.

4.  It cuts out the packaging, shipping, and storing necessary for pre-packaged items.

5.  You have more compost to feed your garden!

Roasted Mirepoix Vegetable Stock


  • 1.25 lbs Carrots
  • 1.25 lbs Celery
  • 2.5 lbs Onions
  • 4 T Salt
  • 1/4 t Fresh Ground Black Pepper
  • 2-3 T Olive Oil
  • 1 C White Wine
  • 6 Qt Water

Chopped, Salted Veggies Ready to Be Roasted


1.  Chop the vegetables into approximately 1/2” thick slices (see photo above).  Toss them in a bowl with olive oil, pepper, and about 1T salt.  Everything should be lightly coated with the oil.

2.  Spread the vegetables on two cookie sheets, lined with parchment paper.  Make sure the vegetables are more or less one even layer.

3.  Roast in the oven at 400F for one hour.

Roasted Veggies

4.  In a large pot, heat the vegetables on medium heat until they begin to sizzle.  Add wine and allow it to reduce completely (basically it will soak into the vegetables).

Add Water and Wine and Simmer

5.  Add water, stir, and let simmer for 1-1.5 hours.  When it’s finished, the vegetables should taste like “nothing” – stock, basically.  A carrot will no longer taste like a carrot.  Adjust salt to taste.

Finished Cooking

6.  Remove the bulk of the vegetables with a sieve (below).

Remove Vegetables with a Sieve

7. Then strain into a second pot with a fine-mesh sieve (below).  

Strain Stock into Second Pot

8. Lastly, you’ll want to strain it one more time in a China hat or cheese cloth, to remove the smaller particles (below).  If you’re using a China hat, hold it above the liquid so that the particles don’t wash back out of the hat.

Final Strain with China Hat

You’ll end up with a lovely pile of great compost, and tasty clear liquid.  You can freeze the stock in containers in the fridge for many months.

Yields 6 quarts.

Beautiful, Rich Vegetable Stock

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12 comments to Recipe: Winter Vegetable Stock (Mirepoix)

  • I’ll be making this- I already make my own stocks, but they are never as clear as I like them, and I didn’t think to roast my vegetables before hand. Good tips!

  • katecontinued

    Inspired by your Canadian Farmers Market trip and the photo of the Stock Market shop, I have started a regular feature in my community newsletter. No surprise probably, but last month (the first month of 2009) I started with mirepoix. The perfect base to build a whole host of soups and sauce recipes. Great minds and all that . . .

    Wonderful photos and really detailed instruction.

  • mmm … but wait, isn’t the stock just called stock? It’s the mixture of onions, celery and carrots (officially diced not sliced) that is the mirepoix. Many classic French recipes start “begin with a mirepoix …” — but they mean the veggies, not the stock. Chefs, please correct if I’m wrong.

    For stock I usually just chop the vegetables very roughly (cut an onion in quarters). Yours looks so warm and delicious …

  • Rob

    Mire Poix is wonderful. I make stocks from it. Also corned beef and cabbage, and for making pot roast!

  • WIlla, My wonderful husband is full of great tips. : ) Enjoy!

    Lawrence, Now that’s a thought! Hmmm… I’ve been starting a business based on redefining community building… but making stock sounds much easier!! ; )

    katecontinued, Too funny. We certainly are thinking alike. That’s a good thing. : )

    Cheap Like Me, you’re right. The carrot, onion, celery mix is the Mirepoix. The stock is the result of cooking that in water. Sorry for the confusion!

    Rob, I wonder if it would be good with veggie pot roast. Hmmm… sounds like a recipe to look for!

  • Oooh. Really useful for those of us just learning to cook (me!). And finally with internet. :D Well, except I have no use for *that* much stock — I don’t even make much soups, yet, although I’m starting to learn to throw vegetables in water and let simmer for a while. This cooking thing is fascinating when you throw out the rules.

    I will come back to this recipe when I run my own household and need enough vegetable stock for more than two months or so though. Oh! I just remembered that I want to try your yogurt pancake recipe again… hm…

  • Joy

    I always make chicken or turkey broth by boiling the bones and that is so much better than canned, plus I don’t have to worry about the amounts of sodium – I don’t add any!!!

    I pressure-cook some to can and freeze some.

  • I haven’t done this yet. I make my own chicken broth all the time. I can’t wait to give this a try!

  • gil

    Mirepoix correctly refers to the saute of 1 part celery, 1 part carrots, 2 parts onion, all finely diced, that is used as a flavoring, a garnish or an adornment for a zillion dishes. The 3 veggies are also referred to as the “Holy Trinity” and no kitchen should ever be bereft of them because they are a common element of French cooking. So this stock could be more properly labeled as “Holy Trinity Stock”.
    In any case, it sounds good and I am looking forward to trying it.

  • Scott

    Do you have to use wine?

Leave a Reply to Lawrence




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