daube

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daube

(dəʊb)
n
(Cookery) a braised meat stew
[from French]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

daube

(doʊb)

n.
a stew of meat, esp. beef, slowly braised in red wine with vegetables and seasonings.
[1715–25; < French < Italian dobba]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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And in between there are rustic regional specials like the cassoulet of Toulouse, the hearty beef daubes of Lyon, bouillabaise, the signature fish soup of Marseilles, and the duck confit of the Landes.
Daubes and stews were often sent to the bakery for cooking and roasts were usually sent to the Rotisseur.
In his top-lofty way Winot manages to be consistently absorbing and even ecstatic on a groaning board of topics: odes to aioli, diktats on daubes, bulls on bouillabaisse, reveries on repasts past.