Slow-Cooked Kangaroo Stew with Root Vegetables and Pepperberry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Australian game stew slow-cooked with tender kangaroo meat, earthy root vegetables, and aromatic native pepperberry for a rich and warming meal. This australian-inspired beef ready in about 170 minutes pairs cubed kangaroo stew meat, olive oil, large, diced onion 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. 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: 150 min Serves 6 Australian cuisine 360 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

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 5-6 minutes, then transfer meat to a plate.
  2. Step 2: In the same pot, add 1 large diced onion, 4 minced garlic cloves, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 6-7 minutes until vegetables soften and onion is translucent.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp ground native pepperberry, 1 1/2 tsp salt, and 1 tsp black pepper. Cook for 2 minutes until fragrant.
  4. Step 4: Return the browned kangaroo meat to the pot and pour in 4 cups beef broth. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 to 2 1/2 hours until meat is tender.
  5. Step 5: Check seasoning and adjust salt and pepper if needed. Serve hot with crusty bread or mashed potatoes.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 170 minutes (20 min prep + 150 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 and Pepperberry?

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 cubed kangaroo stew meat from drying out.

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

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 and Pepperberry 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 and Pepperberry?

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.

Related recipes