Ragout is a French meat stew that is typically made with beef, lamb, veal, or pork, and is often accompanied by vegetables and herbs. The meat is first browned in a pot with onions, carrots, and other seasonings, then simmered with broth or wine until tender. Vegetables such as mushrooms, peppers, or potatoes are often added, and the stew is further seasoned with herbs like thyme or bay leaves. The result is a hearty, flavorful dish that can be served on its own or over rice, noodles, or crusty bread. Ragout has variations in many cultures and is known by different names, including ragù in Italy, goulash in Hungary, and beef bourguignon in France.

Définition et signification de « ragout » en anglais

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