Slow-Cooked Kangaroo Ragu with Shiraz and Rosemary

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

A rich and hearty slow-cooked Australian kangaroo ragu simmered with robust Shiraz wine and fragrant rosemary, perfect for pasta or polenta. This australian-inspired beef ready in about 170 minutes pairs kangaroo shoulder, diced, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 150 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. 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 on all sides for about 6-8 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and 2 tsp dried rosemary, cooking for 1 minute until fragrant.
  3. Step 3: Return the kangaroo to the pot, pour in 1 cup Shiraz wine, and simmer uncovered for 5 minutes to reduce slightly.
  4. Step 4: Add 28 oz canned crushed tomatoes, 1 cup beef broth, 2 tbsp tomato paste, 1 1/2 tsp salt, 1 tsp black pepper, and 1 bay leaf. Stir to combine.
  5. Step 5: Reduce heat to low, cover partially, and simmer gently for 2 to 2 1/2 hours until the meat is tender and the sauce thickens, stirring occasionally.
  6. Step 6: Discard the bay leaf and stir in 2 tbsp chopped fresh parsley before serving over your choice of pasta or creamy polenta.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Shiraz and Rosemary take to make?

Total time is about 170 minutes (20 min prep + 150 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 Shiraz and Rosemary?

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 Shiraz and Rosemary?

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 Shiraz and Rosemary 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 Shiraz and Rosemary?

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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