The term ragout refers to a main-dish stew. (The etymologically related Italian ragù is a sauce such as Bolognese used typically 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, ..

Save this dish for special occasions, when you won’t mind a little extra fuss. What better event to celebrate than the arrival in your market of local asparagus? Although fresh peas make an ideal partner for asparagus, they don't always appear in time, so I make this simple ragout with dried ..

Hearty, warm, and comforting stew perfect for weeknights.

A warm and fuzzy beef stew to warm your bones through and through.

A Provençal stew containing fish, vegetables, and white wine, thickened with aioli and served over bread.

Gumbo is a savory soup that is ladled over cooked white rice. This is an absolutely delicious meal that my family loves.

Salt cod is a staple in South America, the Caribbean, and Europe.

Cotriad is a fish stew speciality from the French province of Brittany that is made with different kinds of fish, as well as potatoes. Unlike bouillabaisse, another French stew, it usually does not contain shellfish. It is traditionally served by pouring it over toasted French bread.

This satisfying stem; a blanquette de veau, has almost legendary status in France as a grandmothers dish par excellence. Nowadays, you are more likely to see it in restaurants. Because veal stew is made from stew meat taken from the shoulder; leg, or breast, it is the least expensive way to serve ..

This is a great lamb stew variation in the fall when wild mushrooms are available. Be sure to spoon the mushrooms over each serving, rather than add them to the stew, or they will be soggy. You can combine this version of lamb stew with the spring version and use only 1/2 pound mushrooms. Makes 6 ..