ragout
UK[ˈræɡ.uː]US[ræˈɡuː]
n
a highly seasoned stew of meat and vegetables.
Etymology
the english word "ragout" was borrowed in the 17th century from the french "ragoût," a noun derived from the verb "ragoûter," meaning "to revive the taste." this french verb itself is a combination of the prefix "re-" (expressing intensive force) and "goût" (meaning "taste"), from latin "gustus" (taste, flavor). the culinary term entered english to describe a rich, flavorful stew, directly carrying the french concept of a dish that "restores or excites the appetite." its journey illustrates how specific gastronomic vocabulary is often adopted wholesale from cultures renowned for their cuisine.
Analysis
this word is a loanword from french. it is not productively segmented using english morphemes.
Examples
the chef prepared a hearty beef ragout with root vegetables.
this classic french ragout is simmered for hours to develop its deep flavor.
she served the ragout over a bed of creamy polenta.