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I’ll have to try that. But what is the point of this early stock reducing phase? I thought reducing was the last step, with tomatoes and everything, so it all comes together, boils together, thickens together. But if it’s important to your recipe, then I’d as soon just boil the stock in another pan until nothing’s left and then wash the pan.
The reducing is the trick to this tasting good without several hours of cooking. By keeping the heat up it tenderises the meat and veggies quick and fries them a little - and by drawing some of the sugar out of the carrots it also caramelises a small amount of the onions and garlic - and using stock instead of water enhances the flavour. If you wait until the tomatoes are in you have to use a much lower heat so you don't burn the tomatoes and develop that acrid bite, and because it doesn't reduce until you get your sizzle back and can see the bottom of the pan, you don't get the caramelising. It's odd, but it works great.
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