Daube is the French-Creole term for a Louisiana stew of meat braised slowly with wine, vegetables, and seasonings.
Traditional daube is made by slowly cooking meat with aromatic vegetables and liquid until tender. Louisiana versions reflect French culinary influence while adapting to local ingredients and customs. Beef is common, although recipes and regional interpretations can differ.
The slow braising process develops a rich sauce and makes tougher cuts of meat tender. In New Orleans food culture, daube may be served with pasta, rice, or another starch, depending on the household or restaurant.
Daube is sometimes confused with ragout, a broader French term for a stew of meat or vegetables. Cassoulet is a bean-and-meat dish associated with southwestern France, while bouillabaisse is a Provençal fish stew. Daube’s defining technique is slow braising in seasoned liquid.