Slow-Cooked Kangaroo Stew with Bush Tomato and Kakadu Plum

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

A rich and hearty stew using lean kangaroo meat slowly cooked with earthy bush tomatoes and tangy Kakadu plum for an authentic Australian bush flavor. This australian-inspired beef ready in about 170 minutes pairs kangaroo stew meat, cubed, olive oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs cubed kangaroo meat 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, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Add 4 minced garlic cloves and 1/2 cup chopped dried bush tomatoes, cooking for 1 more minute.
  4. Step 4: Stir in 2 tbsp tomato paste and add 1 cup red wine, scraping the bottom to deglaze the pot. Let the wine reduce by half over 3-4 minutes.
  5. Step 5: Return the browned kangaroo meat to the pot and pour in 4 cups beef broth along with 3 tbsp Kakadu plum puree and 3 fresh thyme sprigs. Season with 1 1/2 tsp salt and 1 tsp black pepper.
  6. Step 6: Bring stew to a simmer, then reduce heat to low, cover, and cook gently for 2 to 2.5 hours until the meat is tender and the sauce thickens.
  7. Step 7: Remove thyme sprigs before serving the stew hot with mashed potatoes or crusty bread.

Frequently asked questions

How long does Slow-Cooked Kangaroo Stew with Bush Tomato and Kakadu Plum 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 Stew with Bush Tomato and Kakadu Plum?

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 stew meat, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Stew with Bush Tomato and Kakadu Plum?

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 Stew with Bush Tomato and Kakadu Plum 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 Stew with Bush Tomato and Kakadu Plum?

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