a stew of braised meat, vegetables, herbs, and seasonings.
2.
the pot or casserole in which such a stew is cooked.
Origin: 1715–25; < French (spelling by association with dauber to daub) < Italian dobba < Catalan (a la) adoba stewed, derivative of adobar to spice, orig. to prepare, arrange, ultimately < Germanic *dubban to strike; see dub1