Think of ragoût as the richer, more complex French version of American stew. It’s a deeply flavorful variety made with meat, fish, or poultry pieces that are cooked with or without vegetables. The two things that set it apart from the American version are the cooking method and the ingredients. A ragoût is never boiled and instead, always simmers on low heat. It generally incorporates wine and broth instead of water or bouillon cubes.
Enjoy it this week by creating the Mushroom Ragoût over Creamy Polenta.