To try and counteract the over-sweetness of the previous stock I took out the garlic and added a bay leaf and a green bell pepper that was on its last legs. The end result was an interesting bitter-sweet stock which I would use for things like chick pea curry or Spanish stews but which I don’t think works as a good all purpose stock and still lacks the savoury flavour that I’m looking for.
One onion roughly chopped
One celery stick snapped into pieces
One green pepper cut into chunks
One bay leaf
Simmer for two hours or until the flavour is rich enough.