Aliments et Boissons - Ragoûts

a French beef stew made with red wine, beef broth, vegetables, and seasoned with herbs and spices

bœuf bourguignon

a Russian dish made with sautéed beef strips, mushrooms, onions, and a sour cream sauce, typically served over egg noodles or rice

bœuf Stroganov

a traditional Polish stew made with various meats, sauerkraut, cabbage, and a blend of spices

bigos, ragoût polonais

a traditional southern American dish made with a variety of ingredients including lima beans, corn, okra, and meat, usually chicken or pork

ragoût de Brunswick, stew de Brunswick

a thick and highly seasoned stew or soup, typically made with a variety of meats and vegetables, and often served at outdoor gatherings and events

ragoût, soupe épaisse

a stew of meat and beans, originated in France

cassoulet

a dish in which chicken meat is cooked in wine, originated in France

coq au vin

a dish made by cooking chicken pieces and vegetables in a broth or sauce until tender and flavorful

ragoût de poulet, daube de poulet

a hot dish of chopped meat with chili peppers and beans, originated in Mexico

chili con carne

a dish of meat and vegetables slowly cooked in liquid with paprika, originated in Hungary

goulache, goulasch

a traditional dish from Ireland made with lamb or mutton, potatoes, onions, and other vegetables

irish stew, ragoût de mouton

‌a stew that consists of mutton or lamb cooked with vegetables and topped with sliced potatoes

hotpot du Lancashire

a dish consisting of tomatoes, zucchinis, peppers, eggplants, and onions cooked together, originated in France

ratatouille

a Chinese dish that involves cooking thinly sliced meat and vegetables in a simmering broth at the table, with diners dipping the cooked ingredients into a variety of sauces

fondue chinoise, pot chaud

a dish made by combining various ingredients, such as meat, vegetables, and potatoes, in a pot and cooking them together to create a hearty and flavorful stew

ragoût multicultural, ragoût diversifié

a French beef stew that is cooked slowly with vegetables and aromatic herbs until the meat is tender and the broth is flavorful

pot-au-feu, ragoût de bœuf

a thick soup or stew made by boiling vegetables, grains, and sometimes meat together

soupe épaisse, potage

a dish of small pieces of meat boiled with vegetables and a variety of spices, originated in France

ragoût

a type of stew that originated in Liverpool, England, typically made with beef or lamb, vegetables, and potatoes

scouse, ragoût de Liverpool

a type of creamy, seafood soup or stew popular in the Andean region of South America, particularly in Peru

chupe

a traditional Georgian stew made with lamb or beef, tarragon, sour plums, and white wine

chakapuli, ragoût géorgien