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

Rachael Ray Pasta with beef ragout; flipping furniture; Peruvian-style chicken and pepper-herb sauce.

From Los Angeles Times ● Apr. 25, 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

There was a warm tart of creamy crab ragout spiced with ’nduja in a brik shell, but it somehow didn’t work as well as the Basque txangurro that seemed to inspire it.

From New York Times ● Nov. 8, 2021

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 Thomas Taylor