Daube is a stew of meat in red wine with vegetables, garlic, and herbes de Provençe. Beef is typical, but lamb and mutton are sometimes used. Inexpensive cuts of meat are typically used, and a very long cooking time is recommended.
The traditional cooking vessel for daube is a daubière, which was a terracotta pot with a concave lid, which was cooled by pouring water on it, to prolong the cooking period and tenderize the meat inside.