Ragout

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Ragoût aux lentilles (Ragout with lentils)
A French ragoût known as Gibbelot
Plated beef ragoût, but not typical: sauce is too thin

The term ragout refers to a main-dish stew of meat, poultry, fish or vegetables. It uses "well-seasoned meat and vegetables cooked in a thick sauce".[1] A typical sauce to use would be roux.

Etymology[change | change source]

The word is from the French ragoût.[2] The term comes from the French ragoûter, meaning: "to revive the taste". The related word Italian ragù is a sauce, such as Ragù Napoletano. It is used to dress pasta.

Preparation[change | change source]

The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.

Notes[change | change source]

  1. Merriam-Webster dictionary. [1]
  2. pronounced in both languages as "ragoo"