daube

Definition

A French braised stew, typically beef, that's been slow-cooked until it reaches peak tenderness and justifies the three-hour cooking time. It's basically pot roast that studied abroad. The technique involves wine, vegetables, and enough patience to make you question why you didn't just order takeout.

Example Usage

The boeuf daube took six hours to prepare, which gave everyone plenty of time to get hungry enough to pretend it was worth the wait.

Source: Common culinary terminology

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