Assemble the ingredients together.
Place oven rack in the middle position and preheat to 400°F.
Then, make a bouquet garni by tying together the celery stalk, thyme and parsley sprigs, and bay leaves using cooking string.
Using a baking sheet, toss the veggies with oil and bake for 1 hour, making sure to stir often.
When the veggies are brown, take them out of the oven and sprinkle them with flour.
Next, pour over the tomato paste and stir well to ensure that every vegetable is well saturated.
Place the baking sheet back in the oven and bake for another 10 minutes.
Remove from oven and transfer the veggies to a large pot, making sure not to clean the baking sheet.
Pour the red wine onto the baking sheet and use a spatula to scrape up any remaining brown particles.
Carefully transfer the red wine mixture to the pot of vegetables, then place the bouquet garni in with them, as well.
With the large pot over a burner, bring contents to a boil.
Adjust heat to let the contents simmer for approximately 1 hour.
Using a sieve and a ladle, strain the stock into a different pot. Use the ladle to push the veggies into the sieve so as to extract as many juices as possible.
Place the new pot over a burner and boil for either 10 minutes or until the contents reduce by half. Stir occasionally throughout.
Season to taste with pepper and salt then enjoy!