Slow-Cooked Kangaroo Stew with Native Pepperberry and Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes pairs olive oil, large, diced onion, medium, peeled and chopped carrots 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.

Prep: 20 min Cook: 180 min Serves 6 Australian cuisine 350 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 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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Kangaroo Stew with Native Pepperberry and Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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 Pepperberry 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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Kangaroo Stew with Native Pepperberry 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 Native Pepperberry 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 Native Pepperberry and Root Vegetables?

Australian slow cooker 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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