from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A cut of beef that is browned and then cooked until tender, often with vegetables, in a covered pot.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A dish made by browning a roast-sized piece of beef (often taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in liquid in a covered dish.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. cut of beef suitable for simmering in liquid in a closed pot
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