Slow-Cooked Kangaroo Ragu with Wattleseed and Tomato

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Rich and earthy slow-cooked kangaroo ragu accented with native wattleseed and ripe tomatoes, served over creamy mashed potatoes. This Australian-inspired beef recipe, ready in about 215 minutes, pairs kangaroo shoulder, cubed, olive oil, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, cubed
• 3 tbsp olive oil
• 1 large, diced carrot
• 1, diced celery stalk
• 1 large, diced onion
• 4 minced garlic cloves
• 28 oz (1 can) canned crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 2 tsp wattleseed, ground
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 lbs, peeled and quartered potatoes
• 4 tbsp butter
• 1/2 cup milk

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed kangaroo shoulder and brown on all sides for 6-8 minutes, then remove and set aside.
2. Step 2: Add 1 large diced onion, 1 large diced carrot, and 1 diced celery stalk to the pot. Sauté for 5-6 minutes until softened and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
3. Step 3: Return the browned kangaroo to the pot. Pour in 1 cup red wine and 1 cup beef broth, scraping up browned bits. Add 28 oz canned crushed tomatoes, 2 tsp ground wattleseed, 1 tsp dried thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
4. Step 4: Bring to a simmer, then cover and reduce heat to low. Cook gently for 3 hours, stirring occasionally, until the meat is tender and sauce thickens.
5. Step 5: Meanwhile, boil 2 lbs peeled and quartered potatoes in salted water for 20 minutes until fork-tender. Drain, then mash with 4 tbsp butter and 1/2 cup milk until smooth and creamy.
6. Step 6: Serve the kangaroo ragu spooned generously over the creamy mashed potatoes.