ragout

n. meat or fish stew with vegetables

The term ragout (French ragoût) can refer to a main-dish stew or to a sauce for noodles or other starchy foods. (Italian ragù, such as Bolognese sauce, are typically used to dress pasta.)The basic method of preparation involves slow cooking over a low heat. The potential 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.
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Noun
1. well-seasoned stew of meat and vegetables
(hypernym) stew
(hyponym) salmi

n. ragout, meat or fish stew with vegetables

n. stew, ragout, meat or fish stew with vegetables