Slow Cooker Kangaroo Stew with Root Vegetables
A hearty and tender slow-cooked stew featuring lean kangaroo meat paired with traditional Australian root vegetables. This australian-inspired slow cooker ready in about 505 minutes pairs cubed kangaroo stew meat, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, cubed kangaroo stew meat
- 1/4 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 2, chopped celery stalks
- 3 minced garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 cup red wine
- 1 cup frozen peas
Instructions
- Step 1: In a large bowl, toss 2 lbs kangaroo stew meat with 1/4 cup all-purpose flour, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the coated kangaroo meat in batches for 3-4 minutes per side until golden; transfer to slow cooker.
- Step 3: In the same skillet, add 1 large diced yellow onion, 3 chopped carrots, 2 chopped parsnips, 2 chopped celery stalks, and 3 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant.
- Step 4: Transfer sautéed vegetables to the slow cooker with the meat. Add 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves, and 1 cup red wine.
- Step 5: Cover and cook on low for 7-8 hours until the meat is very tender and vegetables are cooked through.
- Step 6: During the last 15 minutes of cooking, stir in 1 cup frozen peas and cook uncovered until heated through. Remove bay leaves before serving.
Frequently asked questions
How long does Slow Cooker Kangaroo Stew with Root Vegetables take to make?
Total time is about 505 minutes (25 min prep + 480 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 Cooker 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 cubed kangaroo stew meat from drying out.
Can I substitute ingredients in Slow Cooker 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 Cooker 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 Cooker Kangaroo Stew with 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.
