ragout à brun
food
Quick Summary
A ragout à brun is a type of brown stew, a dish prepared by cooking meat, poultry, or fish with vegetables in a liquid over low heat. This cooking method tenderizes the ingredients and melds their flavors. For a brown stew, the meat and sometimes vegetables are seared in hot fat before the liquid is added. A ragout à brun is specifically flavored with garlic, tomato, and herbs. A navarin is a variation of ragout à brun made with lamb or mutton.12
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