Slow-Cooked Kangaroo Stew with Root Vegetables
A hearty Australian stew featuring tender kangaroo meat and an earthy blend of root vegetables slow-cooked to perfection. This australian-inspired beef ready in about 150 minutes pairs olive oil, large, diced yellow 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 360 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.
Ingredients
- 2 lbs, cut into 1-inch cubes kangaroo stew meat
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 2, chopped celery stalks
- 4 minced garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 3 fresh thyme sprigs
- 2 bay leaves
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs kangaroo stew meat and brown on all sides for about 6-8 minutes, then remove the meat and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion, 2 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 5 minutes until softened.
- Step 3: Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant and the tomato paste darkens slightly.
- Step 4: Return the browned kangaroo meat to the pot. Pour in 4 cups beef broth and 1 cup red wine, stirring to combine.
- Step 5: Add 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until the meat is tender.
- Step 6: Mix 1 tbsp cornstarch with 2 tbsp water until smooth. Stir this slurry into the stew and cook uncovered for 5 more minutes until the sauce thickens and coats a spoon.
Frequently asked questions
How long does Slow-Cooked Kangaroo Stew with Root Vegetables take to make?
Total time is about 150 minutes (20 min prep + 130 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 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 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 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 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.
