Fricassee vs. Ragout — What's the Difference?

Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter that are served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.

Ragout (French ragoût; French pronunciation: ​[ʁaɡu]) is a main-dish stew.

Poultry or meat cut into pieces and stewed in gravy.

A well-seasoned meat or fish stew, usually with vegetables.

To prepare (poultry or meat) by cutting into pieces and stewing in gravy.

A mixture of diverse elements.

Meat or poultry cut into small pieces, stewed or fried and served in its own gravy.

A stew of meat and vegetables mixed together

To cook meat or poultry in this manner.

(by extension) any stew, soup, or sauce

A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy.

(transitive) To prepare (food) as a ragout.

To dress like a fricassee.

A dish made of pieces of meat, stewed, and highly seasoned; as, a ragout of mutton.

Pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings

Well-seasoned stew of meat and vegetables

Make a fricassee of by cooking;