Ragout

a stew.

Ragoût

(ra-goo). A stew made of meat or meat and vegetables and served with a sauce.

Ragout

A stew made from poultry, game, fish, or vegetables, thickened liquid, and seasonings. Ragouts may be brown or 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. For a white ragout, the meat is cooked until firm, but not colored, then sprinkled wi...
Found on http://www.chowbaby.com/10_2000/glossary/glossary.html?synchpage=21&Z=75017

ragout

[n] - well-seasoned stew of meat and vegetables
Found on http://www.webdictionary.co.uk/definition.php?query=ragout

Ragout

Ra·gout' (rȧ*gō') noun [ French ragoût , from ragoûter to restore one's appetite, from Latin prefix re- re- + ad to + gustare to taste, gustus taste. See Gust relish.] A dish made of pieces of meat, stewed, and highly seasoned; as, a
Found on http://www.encyclo.co.uk/webster/R/6

ragout

noun well-seasoned stew of meat and vegetables
Found on http://wordnetweb.princeton.edu/perl/webwn?s=ragout

Ragout

• (n.) A dish made of pieces of meat, stewed, and highly seasoned; as, a ragout of mutton.
Found on http://thinkexist.com/dictionary/meaning/ragout/

Ragout

A thick savory stew.
Found on http://www.goodcooking.com/winedefs.html

Ragout

A stew.
Found on http://www.greatbritishkitchen.co.uk/index.php?option=com_content&task=view

Ragout

Ragout is a dish of meat or fish stewed with vegetables and highly seasoned so as to excite a jaded appetite.
Found on http://www.probertencyclopaedia.com/browse/QR.HTM

ragout

(ra-GOO) - This is a French word, which means stew, usually one made of meat or poultry and which is rather thick. In recent years, this word has become a rather clever restaurant menu marketing term because it describe just about any mixture that is somewhat soupy or stew like.
Found on http://whatscookingamerica.net/Glossary/R.htm

Ragout

The term ragout (French ragoût ʁaɡu) refers to a main-dish stew. ==Etymology== The term comes from the French ragoûter, meaning: `to revive the taste`. The etymologically related Italian ragù is a sauce such as Ragù Napoletano used typically to dress pasta. ==Preparation== The basic method of preparation involves slow cooking over a low he.....
Found on http://en.wikipedia.org/wiki/Ragout

Ragout

A French term for stew made of meat, fish, or vegetables.
Found on http://www.foodworks-intl.com/page1_glossary_of_culinary_terminology.htm

ragout

stew, usually of meat
Found on http://www.slowtrav.com/france/restaurants/glossary.htm
No exact match found