Ingredients
- 1 large leek (white and pale green parts only), halved lengthwise
- 5 carrots, quartered
- 1 head garlic, separated into cloves and peeled
- 2 red bell peppers, quartered
- 1 lb plum tomatoes, halved
- 1 fennel bulb, stalks discarded and bulb quartered
- 2 large onions, quartered
- 2 tablespoons olive oil
- 1 cup boiling water
- 1/2 oz dried porcini mushrooms (1 cup)
- 1 (4-inch) piece celery
- 4 parsley stems
- 1 large thyme sprig
- 8 black peppercorns
- 2 Turkish bay leaves or 1 California
- 1 cup dry red wine
- 4 qt water
- 1/2 cup sun-dried tomatoes (not packed in oil; 1 1/2 ounces)
- 1/2 stick unsalted butter
- 1/3 cup all-purpose flour
Description
This Intense Base Is The Secret To The Full-bodied Richness Of The Stew.
Gourmet Magazine
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