1. For the “beefy” Vegetable Broth: Chop one carrot in half lengthwise and in 2-inch chunks, cut the shallot in thick slices widthwise, and cut the mushrooms in half. In a Dutch oven or heavy stock pot, sear carrots, mushrooms, and shallot in olive oil, cut side down over medium heat for 5 minutes without stirring. Cut the garlic head in half add to the pot and sear for 5 minutes more. You want to veggies to be dark golden brown at least on one side.
2. Add wine and cook for 3 minutes at a simmer. Add water, shiitake powder (or dried whole shiitakes or mushroom powder), cocoa powder, molasses, salt, peppercorns, bay leaf and parsley stems. Simmer for 25 minutes uncovered. Strain the broth. It will be around 3 cups of liquid. (This can be made a few days ahead.) Option for a thicker broth; blend the veggies into the liquid, first discarding garlic skins, peppercorns, bay leaf, and parsley stems (or chop stems small before simmering or blending).
3. Make the Stew: In a large pot over heat olive oil over medium high heat, saute the onion for 5 minutes until golden. Add garlic and mushrooms and saute until mushrooms wilt slightly. Add balsamic stir for one minute and add tomato paste, Worcestershire, soy sauce, celery, carrots, herbs, salt, pepper, and potatoes.
4. Add in strained broth (should be about 3 cups). Bring to a boil and turn down to simmer together for 20-25 minutes until potatoes are fork tender. Remove from heat and garnish with parsley.

Optional additions: stir in a cup of frozen peas, or a few handfuls of baby spinach after removing from heat.