---
comments: true
tags:
  - ingredient
---
# :stew: Jean Pierre's Vegetable Stock

![Jean Pierre's Vegetable Stock](../assets/images/jean-pierre's-vegetable-stock.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 to 6 quarts | 2.00 hours |

## :salt: Ingredients

- :carrot: 2 lbs carrots
- :onion: 2 lbs onion
- :leafy_green: 1 stock celery
- :leafy_green: 2 leeks
- :tomato: 1 28-oz can tomatoes
- :herb: 10 sprigs parsley
- :fallen_leaf: 3 bay leaves
- :salt: 14 whole peppercorns
- :herb: 3 sprigs thyme
- :garlic: 12 cloves garlic

## :cooking: Cookware

- 1 strainer
- 1 fine sieve

## :pencil: Instructions

### Step 1

Make sure all the vegetables are VERY clean. Place carrots, onion, celery, white and light green parts of leeks,
tomatoes, parsley, bay leaves, whole peppercorns, thyme, and garlic in non-reacting (NO ALUMINUM) stock pot. Cover the
vegetables with cold water only cover them.

### Step 2

Bring to boil, and IMMEDIATELY reduce to heat to a slow simmer. Cover and cook for about 90 minutes. Turn of the heat
and let infuse for 30 minutes.

### Step 3

Strain the vegetables in a strainer and re-add the strained liquid to the pot.

### Step 4

Simmer the broth until it is reduced by 1/3.

### Step 5

Strain very carefully through a fine sieve, discarding all the solids.

## :link: Source

- <https://chefjeanpierre.com/recipes/how-to-make-vegetable-stock/>