Ragout

The term ragout refers to a main-dish stew of meat, poultry, fish or vegetables. It uses "well-seasoned meat and vegetables cooked in a thick sauce".Merriam-Webster dictionary.  A typical sauce to use would be roux.

Etymology
The word is from the French ragoût.pronounced in both languages as "ragoo" The term comes from the French ragoûter, meaning: "to revive the taste". The related word Italian ragù is a sauce, such as Ragù Napoletano. It is used to dress pasta.

Preparation
The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.

 Notes 

Category:French food