ragout

American  

[ra-goo] / ræˈgu /

noun

1. French Cooking. a highly seasoned stew of meat or fish, with or without vegetables.

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verb (used with object)

ragouted, ragouting

1. to make into a ragout.

ragout British  

/ ræˈɡuː /

noun

1. a richly seasoned stew of meat or poultry and vegetables

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verb

1. (tr) to make into a ragout

Etymology

Origin of ragout

1650–60; < French ragoût, derivative of ragoûter to restore the appetite of, equivalent to r ( e ) - re- + á (< Latin ad to) + goût (< Latin gustus taste)

Explanation

A ragout is a savory dish with chunks of meat and vegetables cooked together into a stew. An authentic ragout is cooked very slowly at a low heat. A ragout is essentially the same as a stew, except that most recipes for ragout are originally French, and often the meat and vegetables are cut into smaller pieces than in a typical stew. Ragouts vary in flavor and ingredients — you can skip the meat and make a vegetarian ragout, for example. In French, it's ragoût, from the Middle French ragoûter, "awaken the appetite," which has the root goût, or "taste."

Example Sentences

See Examples For:

ragout

The mandate to still provide all the necessary details of the watch — a ragout of numbers, abbreviations and surnames — requires some contortions.

From Washington Post ● Sep. 27, 2022

It includes a dizzying array of dishes like faux brisket; gefilte "no" fish; matzo lasagna with tomato ragout and plant-starch cheese; potato onion kugel; and frosted chocolate deli cake.

From Salon ● Apr. 16, 2022

“It’s true, Fellini, Antonioni and Maselli came over on Sundays. But it was very simple. They were all poor. My mother made spaghetti and meatballs, and ragout.’

From Seattle Times ● Feb. 7, 2020

The exotic notes in the aubergine purée that accompanies the robust veal ragout come from touches of ginger and orange.

From New York Times ● Aug. 23, 2018

When too old the stock is rather tough for good eating, but the gravy taken from it forms a rich flavoring for a vegetable stew or a meat ragout.

From Student's Hand-book of Mushrooms of America, Edible and Poisonous by Taylor, Thomas