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

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

The inventive menu features fermented dosa with potatoes and red lentils; smoked steelhead trout; wild mushroom ragout with buckwheat spaetzle and fenugreek pesto; and bavette steak with local potatoes and masala butter.

From New York Times ● Feb. 22, 2022

The refined sides: very thin slices of tasty country ham from Tails & Trotters and, recently, a summer vegetable ragout including lots of lobster mushrooms.

From Seattle Times ● Oct. 10, 2019

“We did a big tasting where they prepared all of the dishes from our menu, and it was like a tuna tartare, and tagliatelle with ragout, and steak, and chicken liver mousse.”

From Washington Post ● May 1, 2018

Have the head well cleaned; boil it well, cut in slices half of the head, and have some good ragout of forcemeat, truffles, mushrooms, morels, and artichoke bottoms, also some veal sweet-herbs.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady