Pronunciation: [ehs-too-FAHD]

1. A French stew whereby the meat is marinated in wine before being browned and slowly cooked in a tightly covered pan. 2. The term was also once commonly used to describe a rich, brown stock used for braising and to enhance other sauces.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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