Slow-Cooked Kangaroo Ragù with Bush Tomato and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A rich and hearty slow-cooked kangaroo ragù infused with Australian bush tomatoes and roasted garlic, served over creamy mashed potatoes. This australian-inspired beef ready in about 205 minutes pairs (900 g) kangaroo shoulder, diced, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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

• 2 lbs (900 g) kangaroo shoulder, diced
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 5, minced garlic cloves
• 14 oz (400 g) canned crushed tomatoes
• 1/4 cup, chopped dried bush tomatoes
• 1 cup (240 ml) red wine
• 1 cup (240 ml) beef stock
• 1 sprig fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lbs (900 g), peeled and quartered potatoes
• 4 tbsp butter
• 1/2 cup (120 ml) milk

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs diced kangaroo shoulder and brown on all sides for 6-8 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 1 medium finely diced carrot, and 1 finely diced celery stalk. Sauté for 5 minutes until softened.
3. Step 3: Add 5 minced garlic cloves and 1/4 cup chopped dried bush tomatoes to the vegetables, cooking for 1 minute until fragrant.
4. Step 4: Return the browned kangaroo to the pot, pour in 1 cup red wine, and simmer for 3 minutes to reduce slightly.
5. Step 5: Stir in 14 oz canned crushed tomatoes, 1 cup beef stock, 1 sprig fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2.5 to 3 hours until meat is tender.
6. Step 6: Meanwhile, boil 2 lbs peeled and quartered potatoes in salted water for 15-20 minutes until tender. Drain and mash with 4 tbsp butter and 1/2 cup milk until smooth and creamy.
7. Step 7: Remove rosemary sprig from the ragù. Serve the kangaroo ragù spooned over creamy mashed potatoes.