Ragout (/ræˈɡuː/, French: ragoût, French: [ʁaɡu]) is a main dish stew. The term comes from the French ragoût, meaning 'to revive the taste'. The basic...

Ragout fin (French for fine ragout) is a time-consuming entrée. Its origin in France is not confirmed, and it appears to have been created by Huguenot...

In Italian cuisine, ragù (Italian: [raˈɡu], from French ragoût) is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia...

Indonesia (Dutch), made of mashed potato filled with minced chicken or ragout, is one of the most popular snack items in Indonesia, introduced during...

Navarin is a French ragoût (stew) of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring...

soffritto. It is used as the base for most pasta sauces, such as ragù (ragoût), but occasionally it can be used as the base of other dishes, such as sauteed...

more expensive than beef from older cattle. Blanquette de veau – a French ragout in which neither the veal nor the butter is browned in the cooking process...

forerunner of pot-au-feu composed of various meats and vegetables. Potée Ragout Ragout fin – its origin in France is not confirmed but the dish is also known...

traditional Lesothian cuisine dish. Laotian feu can be made with oxtail. Oxtail ragout is eaten in Italy. In the U.S., Clifton's Cafeteria served oxtail stew....

Beuschel is a dish that is typically a ragout made from lungs and other organs, such as heart, kidneys, spleen, and tongue, from calf, beef, pork, or game...