Slow-Cooked Kangaroo Stew with Native Pepperberries and Sweet Potato

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

A rich and hearty stew featuring lean kangaroo meat slowly cooked with sweet potatoes and native Australian pepperberries for subtle heat and depth. This australian-inspired soups ready in about 140 minutes pairs olive oil, minced garlic cloves, (720 ml) beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb kangaroo stew meat cubes and brown on all sides, about 5-6 minutes. Remove meat and set aside.
  2. Step 2: In the same pot, add 1 cup diced yellow onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens in color.
  4. Step 4: Return the browned kangaroo meat to the pot, then add 1 cup sliced carrots, 2 cups cubed sweet potatoes, 3 cups beef broth, 1 tsp crushed dried native pepperberries, 1 tsp chopped fresh thyme, 1 tsp sea salt, and 1/2 tsp black pepper.
  5. Step 5: Bring the stew to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until the meat is tender and vegetables are cooked through.
  6. Step 6: Adjust seasoning if necessary before serving hot with crusty bread or mashed potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Kangaroo Stew with Native Pepperberries and Sweet Potato 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 Stew with Native Pepperberries and Sweet Potato?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Stew with Native Pepperberries and Sweet Potato?

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 Native Pepperberries and Sweet Potato 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 Stew with Native Pepperberries and Sweet Potato?

Australian soups 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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