Ragout (rah-goo) is the French culinary term for stew. A ragout may be made with Ragout de Boeuf aux Pois-Chiche is a delicious, economical stew. cither meat, poultry or fish, with or with-out vegetables.

There are two main types of ragout; brown ragouts, where the meat, poultry or fish, vegetables and flour, if it is used, are browned before adding any stock; and white ragouts, where the meat is cooked, without initial browning, in stock or water. Potato is often used as a thickening agent for white ragouts.

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