Slow-Cooked Kangaroo Stew with Bush Tomato and Root Vegetables
A hearty Australian stew featuring lean kangaroo meat simmered with earthy bush tomatoes and root vegetables in a savory broth. This australian-inspired beef ready in about 170 minutes pairs chopped bush tomatoes (dried), large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lb, cut into 1-inch cubes kangaroo stew meat
- 1/2 cup, chopped bush tomatoes (dried)
- 3 medium, peeled and cut into 1-inch pieces carrots
- 2 medium, peeled and cut into 1-inch pieces parsnips
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1 tbsp leaves fresh thyme
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1 cup water
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lb kangaroo stew meat cubes and brown on all sides for about 6-8 minutes, then remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and 3 minced garlic cloves, sauté over medium heat for 4 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 1/2 cup chopped dried bush tomatoes, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips. Cook for 3 minutes.
- Step 4: Return browned kangaroo to the pot, pour in 4 cups beef broth and 1 cup water. Add 1 tbsp fresh thyme leaves, 1 1/2 tsp sea salt, and 1 tsp black pepper.
- Step 5: Bring stew to a gentle boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours until meat is tender and vegetables are soft. Stir occasionally.
- Step 6: Adjust seasoning to taste before serving. Serve hot with crusty bread or mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Kangaroo Stew with Bush Tomato and Root Vegetables 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 Root Vegetables?
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 chopped bush tomatoes (dried) from drying out.
Can I substitute ingredients in Slow-Cooked Kangaroo Stew with Bush Tomato and Root Vegetables?
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 Root Vegetables 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 Root Vegetables?
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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