Slow-Cooked Kangaroo Stew with Native Pepperberries and Root Vegetables

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty slow-cooked stew featuring lean kangaroo meat simmered with Australian native pepperberries and a medley of root vegetables. This Australian-inspired beef recipe, ready in about 140 minutes, pairs kangaroo stew meat, olive oil, 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 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, cubed kangaroo stew meat
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and cubed sweet potato
• 2, chopped celery stalks
• 4, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp, crushed native pepperberries
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh flat-leaf parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed kangaroo stew 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, 4 minced garlic cloves, 3 chopped carrots, 2 chopped celery stalks, and 2 medium peeled cubed sweet potatoes. Cook for 5 minutes, stirring occasionally, until the onions start to soften.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp crushed native pepperberries, cooking for 1 minute until fragrant.
4. Step 4: Return the browned kangaroo meat to the pot and pour in 4 cups beef broth. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours until the meat is tender and the vegetables are soft.
6. Step 6: Stir occasionally to prevent sticking. Once done, sprinkle 1/4 cup chopped fresh flat-leaf parsley on top before serving with crusty bread or steamed greens.