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[ra-goo] /ræˈgu/

French Cookery. a highly seasoned stew of meat or fish, with or without vegetables.
verb (used with object), ragouted
[ra-good] /ræˈgud/ (Show IPA), ragouting
[ra-goo-ing] /ræˈgu ɪŋ/ (Show IPA)
to make into a ragout.
a richly seasoned stew of meat or poultry and vegetables
verb -gouts (-ˈɡuːz), -gouting (-ˈɡuːɪŋ), -gouted (-ˈɡuːd)
(transitive) to make into a ragout

“highly seasoned meat and vegetable stew,” 1650s, from French ragoût (mid-17c.), from Middle French ragoûter “awaken the appetite,” from Old French re- “back” (see re-) + à “to” + goût “taste,” from Latin gustum (nominative gustus); see gusto.


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