a stew of braised meat, vegetables, herbs, and seasonings.
2.
the pot or casserole in which such a stew is cooked.
Origin: 1715–25; < F (sp. by assoc. with dauber to daub) < It dobba < Catalan (a la) adoba stewed, deriv. of adobar to spice, orig. to prepare, arrange, ult. < Gmc *dubban to strike; see dub1
[dohb] 
