Ragout (noun)

1. A stew made from meat or poultry, typically with vegetables, that is cooked slowly in a rich sauce.
2. A dish of stewed or braised meat or fish with vegetables, typically served with rice or potatoes.

Origin:

Mid 18th century: from french, from ragouter "to revive the taste", from re- "again" + a gouster "to taste".

Examples:

1. The lamb ragout was a hearty dish, slow cooked with vegetables and red wine.
2. The ragout was a popular dish in France, often served with crusty bread.
3. The rabbit ragout was a flavorful and comforting dish, perfect for a cold winter's day.
4. The ragout was a rich and flavorful dish, made with a variety of vegetables and spices.
5. The ragout was a savory dish, made with a mixture of meats and vegetables simmered in a sauce.