beef broth

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Noun1.beef broth - a stock made with beefbeef broth - a stock made with beef    
broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock"
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References in periodicals archive ?
It appears that regular beef broth uses more meat than bones and is simmered for a shorter time producing thinner results in both flavor and consistency.
Then came the beef pho, a bowl of piping hot, delicious beef broth topped with slivers of onions, wansoy, mint, rare beef and lemon.
Now, I can satiate my craving for "tiula itum", that black beef broth cooked with turmeric, ginger, lemongrass and burnt coconut, then sauteed with garlic and onion, and seasoned with salt, black pepper and chilis.
INGREDIENTS 2 pounds or so of beef chuck roast, weighed after trimming and cut in 1 1/2" cubes OR 2 pounds beef stew meat, already cut up 2 medium onions, coarsely chopped--about 3 cups 3 ribs of celery cut in diagonal pieces 4 to 5 medium carrots, peeled, cut in 1/2" pieces 1 1/4 cups tomato juice OR 1 1/4 cups beef broth mixed with 2 to 3 tablespoons tomato paste 1/3 cup minute/quick-cooking tapioca 2 to 3 teaspoons salt 1 teaspoon pepper 1/2 to 3/4 teaspoon dried basil Up to 1 teaspoon sugar (optional) 4 to 5 medium-sized red or Yukon gold potatoes cut in nice sized chunks, 2 pounds or so Handful fresh parsley, chopped for garnish (optional) INSTRUCTIONS 1.
* 450g beef mince * 1/2 cup medium onion chopped * 2 garlic cloves crushed or minced * 3/4 cup tomato paste * 1/4 cup Worcestershire sauce * 1 1/2 cups beef broth (from beef cubes) * 3 cups frozen mixed vegetables (carrots, peas and green beans) * 400g potatoes peeled and boiled * 1/4 cup sour cream * 1/4 cup milk * Salt and pepper as per taste Preparation * Preheat your oven to 177A--C.
The Chinese-style beef stew, mildly sweet and aromatic, is served with garlic-topped fried rice and some beef broth. Since its invention in the late-1970s, Pares has spread mostly in the Northern part of Metro Manila, namely in La Loma, Sampaloc and Caloocan.
The Hue rice noodle soup has an intense flavor with beef broth being its main ingredient.
In South Korea, cold noodles are served in a clear beef broth.
What sets it apart from our local version is the beef broth which has a milder herbal taste.
Available in Beef Broth, Chicken Broth, Veggie Broth, Organic Beef Bone Broth and Organic Chicken Bone Broth, the line is made from bones that have been simmered for hours, and contains no artificial colors, flavors, preservatives, chemicals or MSG.