beef stock
1
2.5
- noun
- /biːf stɑk/
:
caldo de carne
- Use beef stock as a base to enhance the taste of your favorite sauces and gravies.
- a cup of beef stock
- Add the beef stock
- chicken or beef stock
So we had like potatoes, lamb on the ball and like beef stock all still like we had to cook it from scratch.
- So we had like potatoes, lamb on the ball and like beef stock all still like we had to cook it from scratch.
Examples
-
For a rich flavor, start your soup with homemade beef stock simmered for several hours.
-
And for the sauce, light brown sugar, hot water or chicken or beef stock, soy sauce and dark soy sauce.
-
So we had like potatoes, lamb on the ball and like beef stock all still like we had to cook it from scratch.
-
And then also I'm crumbling in two little beef stock cubes.
-
Then I'm also going to add a beef stock cube that I'm going to crumble some apple juice as well.
-
1 pint beef stock
Blog text (9) -
and I smashed the pieces of clay in the boiling pot of beef stock... and told him it was sopa Azteca.
-
She begins by pouring two cups of red wine and two cups of beef stock into a saucepan, then waits for the mix to simmer.
Fiction book (1998) -
The recipe calls for adding fresh vegetables to the beef stock before simmering.
Synonyms
76
1.0
A thin tasty liquid made by boiling meat, fish, or vegetables in water, often used for soup
53
1.4
A clear flavored liquid made by slowly cooking meat, bones, or vegetables
3
7.5
The liquid left after cooking meat or vegetables used for soups and sauces
1
1.9
A clear liquid made by slowly cooking beef and vegetables in water, used for soups and sauces
1
7.9
Liquid left in a pot after cooking vegetables or meat that is used as a base for soup
How Flavourful
Surface Forms
Morphology
The meaning 'a flavorful liquid made by simmering beef, bones, and vegetables' is directly and compositionally derived from 'beef' (meat from a cow) + 'stock' (a flavored liquid made by simmering bones/meat/vegetables). This follows a common noun–noun compounding pattern and has clear parallels in other languages, so a B1 learner who knows both constituents will readily understand it.
Etymology
Beef stock comes from the idea of stock as a store or supply of food. Cooks would cook slowly beef and bones with vegetables to make a rich liquid they kept as a flavor 'base' for soups and sauces, so the name explains its use today.