Slow-Cooked Emu Ragu with Native Pepperberry and Polenta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A rich and hearty slow-cooked emu ragu seasoned with native Australian pepperberry, served atop creamy polenta for a comforting, rustic meal. This australian-inspired slow cooker ready in about 150 minutes pairs diced emu meat, olive oil, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 g, diced emu meat
• 3 tbsp olive oil
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 400 g canned crushed tomatoes
• 1/2 cup red wine
• 1 cup beef stock
• 1 tsp, ground native pepperberry
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup polenta
• 4 cups water
• 2 tbsp unsalted butter
• 1/2 cup, grated Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 600 g diced emu meat and sear for 5-6 minutes until browned on all sides; remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 1 medium diced carrot, and 1 finely diced celery stalk. Sauté for 5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground native pepperberry, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper; cook for 1 minute until fragrant.
4. Step 4: Pour in 1/2 cup red wine and simmer for 3-4 minutes to reduce slightly, then add 400 g canned crushed tomatoes and 1 cup beef stock.
5. Step 5: Return the browned emu meat to the pot, stir well, cover, and reduce heat to low. Let simmer gently for 2 hours, stirring occasionally, until the meat is tender and ragu thickens.
6. Step 6: While the ragu cooks, bring 4 cups water to a boil in a saucepan. Gradually whisk in 1 cup polenta and cook over low heat, stirring continuously for 5-7 minutes until thickened.
7. Step 7: Remove polenta from heat and stir in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until creamy.
8. Step 8: Serve the emu ragu spooned generously over the creamy polenta, garnished with extra Parmesan if desired.