ra·gout 
(ră-g)
(ră-g)n.
1. A well-seasoned meat or fish stew, usually with vegetables.
2. A mixture of diverse elements.
[French ragoût, from ragoûter, to revive the taste, from Old French ragouster : re-, re- + a-, to (from Latin ad-; see AD-) + gost, taste (from Latin gustus; see geus- in the Appendix of Indo-European roots).]