A dish made of pieces of meat, stewed, and highly seasoned; as, a ragout of mutton.
A stew made from poultry, game, fish, or vegetables cut into pieces and cooked-with or without first having been browned- in a thickened liquid, generally flavored with herbs and seasonings. There are two basic types of ragout: brown and white. For a brown ragout, the meat is first browned in fat, then sprinkled with flour, cooked a little, and finally moistened with clear stock or water (or thickened meat juices, if the meat has not been floured). For a white ragout, , the meat is cooked until firm, but not colored, then sprinkled with flour and diluted with stock. Back to the top
a thick, flavorful meat or fish stew
Meat, fowl, or fish cut into pieces of regular size and browned or cooked without coloring, with or without vegetables
dish featuring meat, fish or vegetables cut up into chunks and cooked in a sauce
well-seasoned stew of meat and vegetables
Essentially a thick, heavy stew.
A French term for stew made of meat, fish, or vegetables.
French meat and vegetable stew.
A stew of meat, poultry or fish.
A stew made from poultry, meat, fish, or vegetables cut into pieces seasoned with herbs and spices and cooked in a thick liquid. In a brown ragout, the meat is browned, sprinkled with flour, and cooked in water or broth. In a white ragout, , the meat is cooked but not browned, then sprinkled with flour and cooked in broth.
A rich brown stew of meat.
A thick, rich, highly-seasoned stew of fish, poultry, or meat that can be prepared with or without vegetables.
A French stew of meat, poultry, fish or vegetables....
a stew made with meat, poultry, or fish, cooked simply with or without vegetables.
Ragout is derived from the French verb ragoûter, which means "to stimulate the appetite." A ragoût is seasoned stew, usually made with meat, poultry, fish, and often vegetables.
The term ragout (French ragoût) can refer to a main-dish stew or to a sauce for noodles or other starchy foods. (Italian ragù, such as Bolognese sauce are typically used to dress pasta.)