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.

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daube British  

/ dəʊb /

noun

1. a braised meat stew

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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

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

The next owner won’t have to work hard to imagine the Childs’ life there, as Julia’s kitchen remains largely intact since the last meal she cooked there, a typically Provençale boeuf en daube, in 1992.

From New York Times • Nov. 12, 2015

A year previous it was "voated to daube the meeting house."

From The New England Magazine Volume 1, No. 3, March, 1886 Bay State Monthly Volume 4, No. 3, March, 1886 by Various