With a touch of Rosemary
1 Hour 35 Minutes
Perfect for soups and stews!
Coarsely grate the carrots, onions, celery and garlic. Heat some oil over a medium heat in a large pot. Add in the grated veg, herbs and peppercorns.
Sauté for around 5 minutes, ensuring you keep stirring, or until the veg have softened slightly.
Add in the wine and 1.75 litres of boiling water. Bring to the boil and allow to simmer, don't cover with a lid.
Allow to simmer for 10-15 minutes, then strain and store your stock in the fridge or freezer ready to use!
Recipe from River Cottage