rouve

Rouve is a traditional French dish originating from the Auvergne region, particularly in the department of Puy-de-Dôme. It is a hearty stew made with a variety of ingredients, including beef, pork, and sometimes mutton, which are slow-cooked with vegetables such as carrots, onions, and turnips. The dish is typically seasoned with herbs like thyme and bay leaves, and sometimes includes garlic and other spices. Rouve is often served with crusty bread to soak up the rich broth. The name "rouve" comes from the French word for "red," referring to the color of the stew due to the addition of red wine or red wine vinegar. This dish is a staple in the cuisine of the Auvergne region and is known for its comforting and robust flavors.