Slow-Cooked Kangaroo Ragu with Macadamia and Tomato
Tender slow-cooked kangaroo meat simmered with tomatoes and finished with crunchy Australian macadamia nuts for a rich, earthy ragu. This australian-inspired beef ready in about 180 minutes pairs kangaroo shoulder, diced, olive oil, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 kangaroo shoulder, diced
- 2 tbsp olive oil
- 1 large, diced carrot
- 2, diced celery stalk
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 28 oz can canned crushed tomatoes
- 1 cup red wine
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup, roughly chopped macadamia nuts
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs diced kangaroo shoulder and brown the meat on all sides for 6-8 minutes, then remove and set aside.
- Step 2: In the same pot, add 1 large diced carrot, 2 diced celery stalks, and 1 diced yellow onion. Sauté for 5 minutes until softened and fragrant, then add 4 minced garlic cloves and cook for another minute.
- Step 3: Return the browned kangaroo meat to the pot. Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
- Step 4: Add 28 oz canned crushed tomatoes, 1 cup beef broth, 1 tsp dried oregano, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well, bring to a gentle simmer, then cover and reduce heat to low.
- Step 5: Cook the ragu gently for 2 1/2 hours, stirring occasionally, until the meat is very tender and the sauce thickens.
- Step 6: Just before serving, stir in 1/2 cup roughly chopped macadamia nuts and 2 tbsp chopped fresh parsley for texture and freshness.
Frequently asked questions
How long does Slow-Cooked Kangaroo Ragu with Macadamia and Tomato take to make?
Total time is about 180 minutes (20 min prep + 160 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Kangaroo Ragu with Macadamia and Tomato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kangaroo shoulder, diced from drying out.
Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Macadamia and Tomato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Kangaroo Ragu with Macadamia and Tomato for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Kangaroo Ragu with Macadamia and Tomato?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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Equipment for this recipe
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