Slow-Cooked Kangaroo Stew with Native Pepperberry and Root Vegetables

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

This hearty slow-cooked stew features tender kangaroo meat seasoned with native Australian pepperberry and root vegetables for a rich and warming meal. This Australian-inspired slow-cooker recipe, ready in about 200 minutes, pairs kangaroo stew meat, olive oil, 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, cut into 1-inch cubes kangaroo stew meat
• 2 tbsp olive oil
• 1 large, diced onion
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 2, chopped celery stalks
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp ground native pepperberry
• 1 1/2 tsp sea salt
• 1 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed kangaroo meat and brown on all sides for about 6-8 minutes; remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste; cook for 1-2 minutes until the tomato paste darkens and becomes aromatic.
4. Step 4: Return the browned kangaroo meat to the pot. Pour in 4 cups beef broth and 1 cup red wine. Add 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp ground native pepperberry, 1 1/2 tsp sea salt, and 1 tsp black pepper. Stir well.
5. Step 5: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours until the meat is tender and the sauce thickens, stirring occasionally.
6. Step 6: Adjust seasoning if needed and serve hot with crusty bread or mashed potatoes.