from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun 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.

  • noun 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.

  • noun cut of beef suitable for simmering in liquid in a closed pot


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