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Related to ragout: ratatouille
1. A well-seasoned meat or fish stew, usually with vegetables.
2. A mixture of diverse elements.
[French ragoût, from ragoûter, to revive the taste, from Old French ragouster : re-, re- + a-, to (from Latin ad-; see ad-) + gost, taste (from Latin gustus; see geus- in Indo-European roots).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) a richly seasoned stew of meat or poultry and vegetables
vb, -gouts (-ˈɡuːz) , -gouting (-ˈɡuːɪŋ) or -gouted (-ˈɡuːd)
(Cookery) (tr) to make into a ragout
[C17: from French, from ragoûter to stimulate the appetite again, from ra- re- + goûter from Latin gustāre to taste]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
a highly seasoned stew of meat or fish, with or without vegetables.
[1650–60; < French ragoût, n. derivative of ragoûter to restore the appetite of]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
Past participle: ragouted
Collins English Verb Tables © HarperCollins Publishers 2011
ragout[ræˈguː] N → guisado m
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
n (Cook) → Ragout nt
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007