Slow-Cooked Kangaroo Ragu with Native Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty slow-cooked kangaroo ragu simmered with native Australian herbs and tomatoes, perfect served over pappardelle or polenta. This australian-inspired beef ready in about 140 minutes pairs kangaroo shoulder, diced, olive oil, medium, finely chopped 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.

Prep: 20 min Cook: 120 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and sear on all sides for 5-6 minutes until browned and caramelized; remove and set aside.
  2. Step 2: Lower heat to medium and add 1 finely chopped carrot, 1 chopped celery stalk, and 1 chopped onion to the pot. Sauté for 6-7 minutes until softened and slightly golden.
  3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
  4. Step 4: Return the kangaroo to the pot, add 14 oz canned crushed tomatoes, 1 cup beef stock, 1 tsp crushed dried lemon myrtle leaves, 1/2 tsp ground wattleseed, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  5. Step 5: Reduce heat to low, cover, and simmer gently for 2 hours, stirring occasionally, until the meat is tender and the sauce thickens.
  6. Step 6: Stir in 2 tbsp chopped fresh parsley before serving over pappardelle or creamy polenta.

Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Native Herbs take to make?

Total time is about 140 minutes (20 min prep + 120 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 Native Herbs?

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 Native Herbs?

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 Native Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Native Herbs?

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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