French Cookery.a highly seasoned stew of meat or fish, with or without vegetables.
verb (used with object)
2.
to make into a ragout.
Origin: 1650–60; < Frenchragoût, derivative of ragoûter to restore the appetite of, equivalent to r(e)-re- + á (< Latinad to) + goût (< Latingustus taste)
1656, from Fr. ragoût (1642), from M.Fr. ragoûter "awaken the appetite," from O.Fr. re- "back" + à "to" + goût "taste," from L. gustum (nom. gustus); see gusto.