Daube

Daube (, or ) is a French slow-cooked stew, usually of beef, but other meat is sometimes used. The best-known is the , a Provençal stew made with cheaper cuts of beef braised in wine, with vegetables, garlic and herbs, and traditionally cooked in a daubière–a braising pot.

==Terminology and history== The Oxford English Dictionary defines a daube as "A braised meat (usually beef) stew with wine, spices, etc". In The Oxford Companion to Food, Philip and Mary Hyman note that the word is a French culinary term indicating both a method of cooking and a type of dish. The ''Dictionnaire de l'Académie française dates the word to the 16th century, and says that it derives from the Occitan , a marinade.