daube

American  

[dohb] / doʊb /

noun

1. a stew of braised meat, vegetables, herbs, and seasonings.

2. the pot or casserole in which such a stew is cooked.

---

daube British  

/ dəʊb /

noun

1. a braised meat stew

---

Etymology

Origin of daube

1715–25; < French (spelling by association with dauber to daub ) < Italian dobba < Catalan ( a la ) adoba stewed, derivative of adobar to spice, originally to prepare, arrange, ultimately < Germanic *dubban to strike; see dub ¹

Example Sentences

Many traditional stews are built without it: a Central American jocón, a West African mafe and a Provençal daube all skip browning and rely on other ingredients to deepen their flavors.

From Seattle Times • Apr. 13, 2024

Mr. Filippi and his students then cooked up beef daube, quail, tuna and lemon confit and other foods that accompanied French astronauts on subsequent missions to Mir in the 1990s.

From New York Times • Apr. 22, 2021

Buy the ingredients at the market in the morning and have the daube the same day for lunch or dinner.

From Washington Post • Sep. 10, 2018

You could compare it to a Provençal daube, but flavored with chiles and cinnamon instead of orange zest and thyme.

From Los Angeles Times • Mar. 10, 2017

Turkey, to boil 173 —— with oysters ib. —— à la daube ib. ——, roasted, delicate gravy for 174 —— or veal stuffing ib.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady