ragout

Ragout is a dish of meat or vegetables braised in a flavorful liquid to produce a thick, savory sauce. In French cuisine, ragout broadly refers to a hearty stew where bite-sized pieces of meat are browned and slowly simmered with vegetables and aromatics until tender. The term is of French origin and is used in English to describe similar braised preparations in various cuisines.

Technique typically begins with browning the meat, then removing it to sauté mirepoix (onions, carrots, and celery) and garlic. The pan is deglazed with wine or stock, after which the meat is returned with additional stock or tomatoes, herbs, and seasonings. The dish braises gently, often for several hours, until the meat is tender and the sauce thickens through reduction or a starch-based thickener. Additional ingredients such as mushrooms, root vegetables, or legumes may be included to enrich flavor and texture.

Regional variations are numerous. French ragouts may use beef, lamb, or game, emphasizing a rich, glossy sauce. In Italian cuisine, ragù describes a meat-based sauce for pasta and often relies on ground or finely chopped meat with wine and tomatoes; it is typically served with pasta rather than as a standalone stew. Other European and Mediterranean traditions adapt ragout techniques with pork, veal, poultry, or seafood, employing different aromatics and liquids.

Historically, ragout developed as a practical method in medieval and early modern kitchens to transform tougher cuts through slow cooking, creating tender meat and concentrated flavors. Serving styles vary by region but the core idea remains: a meat or vegetable braised in a seasoned liquid to yield a hearty, cohesive dish.