Ragout

A ragout (pronounced /ræˈɡuː/ or /rəˈɡuː/; French: ragoût) is a French stew. It is a main-dish stew, typically made with meat, poultry (such as chicken or turkey), fish, or vegetables, and often including a thick sauce.

The term "ragout" encompasses a wide variety of slow-cooked dishes. The ingredients are traditionally cut into small pieces and braised or stewed in a flavorful sauce, which is often based on a stock (broth), wine, or tomato sauce. The sauce is frequently thickened with a roux, beurre manié, or by simply reducing the cooking liquid.

Ragouts are characterized by their rich, deep flavors, developed through long, slow cooking. They can range from hearty and rustic to refined and elegant, depending on the ingredients and cooking methods used. Regional variations abound, reflecting the availability of local ingredients and culinary traditions.

Some common ragouts include:

• Beef Ragout: Often made with beef chuck, red wine, and vegetables like carrots, onions, and celery.
• Chicken Ragout: Typically features chicken pieces stewed in a creamy white sauce or a tomato-based sauce.
• Mushroom Ragout: A vegetarian option made with various types of mushrooms, herbs, and a rich broth.
• Lamb Ragout: Lamb stewed with vegetables and aromatics, often flavored with herbs like rosemary and thyme.
• Seafood Ragout: Includes various seafood, such as shrimp, mussels, and scallops, cooked in a tomato or cream-based sauce.

Ragouts are often served over pasta, rice, potatoes, or polenta. They can also be served on their own with crusty bread for dipping in the sauce.