Slow-Cooked Kangaroo Stew with Root Vegetables and Bush Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty Australian stew slow-cooked with tender kangaroo meat, vibrant root vegetables, and tangy bush tomatoes for a rich, earthy flavor. This australian-inspired beef ready in about 170 minutes pairs olive oil, large, chopped yellow onion, medium, peeled and diced 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.

Ingredients

• 2 lbs, cut into 1-inch cubes kangaroo stew meat
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 3 medium, peeled and diced carrots
• 2 medium, peeled and diced parsnips
• 2, chopped celery stalks
• 4 cloves, minced garlic cloves
• 1/4 cup, chopped dried bush tomatoes
• 4 cups beef broth
• 1 cup red wine
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1 tbsp, optional for thickening cornstarch
• 2 tbsp, optional for thickening cold water

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs kangaroo stew meat cubes and brown on all sides for about 5-7 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion, 4 minced garlic cloves, 3 diced carrots, 2 diced parsnips, and 2 chopped celery stalks. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Stir in 1/4 cup chopped dried bush tomatoes, then deglaze the pot with 1 cup red wine, scraping up any browned bits from the bottom.
4. Step 4: Return the browned kangaroo meat to the pot and add 4 cups beef broth, 2 sprigs fresh thyme, 2 bay leaves, 1 1/2 tsp sea salt, and 1 tsp black pepper. Bring to a simmer.
5. Step 5: Cover the pot and reduce heat to low. Let the stew cook gently for 2 to 2 1/2 hours until the meat is tender.
6. Step 6: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir it into the stew and cook uncovered for 5 more minutes until the sauce thickens. Remove thyme sprigs and bay leaves before serving.