ragout

noun

1. French Cookery. a highly seasoned stew of meat or fish, with or without vegetables.

verb (used with object), ra·gouted [ra-good] /ræˈgud/, ra·gout·ing [ra-goo-ing] /ræˈgu ɪŋ/.

2. to make into a ragout.

noun

1. a richly seasoned stew of meat or poultry and vegetables

verb -gouts (-ˈɡuːz), -gouting (-ˈɡuːɪŋ) or -gouted (-ˈɡuːd)

2. (tr) to make into a ragout

n.

“highly seasoned meat and vegetable stew,” 1650s, from French ragoût (mid-17c.), from Middle French ragoûter “awaken the appetite,” from Old French re- “back” (see re-) + à “to” + goût “taste,” from Latin gustum (nominative gustus); see gusto.