Homemade vegetable stock is a great way to add depth and complexity to any dish, and it’s surprisingly easy to make. With just a few simple ingredients, you can create an intensely flavorsome stock that will take your dishes to the next level. 

In this post, we’ll explore why homemade vegetable stock almost always tastes better than boxed or store-bought versions and provide some tips for making your own delicious vegetable stocks at home.

Now before you groan and start to list all the reasons why you haven’t got time to make a stock, let me assure you that with very little effort, you can create a pot of flavorsome goodness using ingredients already buried in the vegetable drawer of your fridge.

If you are still questioning whether this endeavor is worthwhile, it might be worth considering that homemade stock is not only an inexpensive, nutritious and delicious source of vitamin C and antioxidants, but also free of artificial flavorings. In addition, you can decide which ingredients to include as well as the quantity of salt you wish to add.

Although the exact combination of stock vegetables is up to you, recipes are often based on the classic three: onions, celery stalks and carrots. The French refer to this aromatic base as mirepoix and adhere to a ratio of 2 parts onion to 1 part carrots and 1 part celery. Other vegetables that could be added include: leeks, mushrooms, scallions, tomatoes, fennel, pea pods, corn cobs and turnips. Most stock recipes also include parsley stalks, thyme and bay leaves often added as a bouquet garni. 

Most chefs avoid adding cruciferous vegetables as they can introduce a bitter flavor to the stock. Similarly, avoid adding soft vegetables such as potatoes as they break down quickly causing the stock to appear cloudy. 

There are, of course, many other flavor combinations for a vegetable stock depending on the preferred flavor balance of different cuisines.

Start by roughly chopping the vegetables to an equal size so that they cook evenly. Most recipes suggest 1″ pieces but they could be smaller if time is of the essence, as the increased surface area of a smaller dice will ensure that flavour is released more quickly.

At this point some chefs simply cover the vegetables in cold water, add the bouquet garni, bring the stock to a simmer, cover, and leave for between 1-2 hours. Others start by sweating the vegetables in butter for five minutes before adding the water, whilst there are those who prefer to intensify the flavors by roasting the vegetables before adding liquid.

Once the stock has cooled and been decanted into airtight containers or Ziploc bags, it can be kept in a fridge for between 5- 7 days. If not required immediately, the stock can be stored in the freezer for up to 6 months.

You can use this opportunity to store the stock in different sized containers so that you can select the most appropriate quantity for each recipe. It is important that the containers are airtight as eliminating air helps to avoid freezer burn.

Why isn’t there any salt in this recipe?
Stock is usually the foundation of a specific recipe, so it is better to add salt according to the flavor balance of the whole dish.
Simmer or boil?
It is important to simmer the stock gently as fast boiling can ruin the delicate flavor balance of this delicious liquor.
Straining the stock
Once the stock is ready, strain it through a sieve. A fine mesh conical sieve works best because it not only funnels the liquid directly into a bowl or jug, but also ensures a smooth, silky consistency.