Slow-Cooked Kangaroo Ragu with Shiraz Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and hearty kangaroo ragu simmered slowly with Shiraz wine and Australian herbs, perfect for pairing with pasta or polenta. This australian-inspired beef ready in about 205 minutes pairs olive oil, large, finely diced carrot, finely diced celery stalk 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.

Prep: 25 min Cook: 180 min Serves 6 Australian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs kangaroo shoulder meat cubes and sear until browned on all sides, about 6-8 minutes. Remove meat and set aside.
  2. Step 2: In the same pot, add 1 large diced carrot, 1 diced celery stalk, and 1 large diced yellow onion. Sauté for 8 minutes until softened and golden.
  3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Pour in 1 cup Shiraz wine to deglaze the pot, scraping browned bits from the bottom. Let simmer for 3 minutes until slightly reduced.
  5. Step 5: Return browned kangaroo meat to the pot. Add 28 oz crushed tomatoes, 1 cup beef broth, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 2 tsp sea salt, 1 tsp black pepper, and 1 bay leaf.
  6. Step 6: Bring to a gentle simmer, then reduce heat to low and cover partially. Cook for 2.5 to 3 hours, stirring occasionally, until the meat is tender and sauce thickens.
  7. Step 7: Remove bay leaf, taste and adjust seasoning. Serve hot over cooked pasta or creamy polenta, garnished with 2 tbsp chopped fresh parsley.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 205 minutes (25 min prep + 180 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 Wine?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Ragu with Shiraz Wine?

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 Wine 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 Wine?

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.

Related recipes