Slow-Cooked Kangaroo Ragu with Wattleseed and Cherry Tomatoes

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

A rich and hearty slow-cooked ragu featuring lean kangaroo meat infused with earthy wattleseed and sweet cherry tomatoes, perfect tossed over pappardelle or creamy polenta. This australian-inspired beef ready in about 140 minutes pairs kangaroo shoulder, diced, olive oil, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides for 5-6 minutes until deeply caramelized. Remove meat and set aside.
  2. Step 2: In the same pot, add 1 large finely chopped yellow onion, 1 diced medium carrot, and 1 diced celery stalk. Cook over medium heat for 6-7 minutes, stirring occasionally, until softened and golden.
  3. Step 3: Stir in 3 minced garlic cloves and 1 tbsp ground wattleseed, cooking for 1 minute until fragrant.
  4. Step 4: Return the kangaroo to the pot, pour in 1/2 cup red wine and simmer for 3 minutes to reduce slightly.
  5. Step 5: Add 14 oz canned cherry tomatoes with their juices, 1 cup beef stock, 1 sprig fresh rosemary, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 hours, stirring occasionally, until the meat is tender and the sauce thickens.
  6. Step 6: Remove rosemary sprig, adjust seasoning if needed, and serve hot over cooked pappardelle or creamy polenta.

Frequently asked questions

How long does Slow-Cooked Kangaroo Ragu with Wattleseed and Cherry Tomatoes 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 Wattleseed and Cherry Tomatoes?

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 Wattleseed and Cherry Tomatoes?

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 Wattleseed and Cherry Tomatoes 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 Wattleseed and Cherry Tomatoes?

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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