Slow-Roasted Kangaroo Ragu with Shiraz and Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty slow-roasted kangaroo ragu infused with Australian Shiraz wine and earthy root vegetables, perfect over creamy polenta. This australian-inspired beef ready in about 200 minutes pairs kangaroo shoulder, diced, olive oil, medium carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 4 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 lb diced kangaroo shoulder and brown on all sides for 6-8 minutes until deep golden.
  2. Step 2: Add 1 diced carrot, 1 diced celery stalk, 1 large diced onion, and 3 minced garlic cloves, sautéing for 5 minutes until vegetables soften and become fragrant.
  3. Step 3: Pour in 1 cup Australian Shiraz wine and simmer for 3 minutes to reduce slightly, scraping browned bits from the pot bottom.
  4. Step 4: Stir in 1 can (14 oz) chopped tomatoes, 1 cup beef stock, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
  5. Step 5: Cover pot tightly and slow-cook over low heat for 2.5 to 3 hours, stirring occasionally, until the meat is tender and sauce thickens.
  6. Step 6: Serve the kangaroo ragu spooned generously over 4 servings of creamy polenta.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Kangaroo Ragu with Shiraz 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-Roasted Kangaroo Ragu with Shiraz 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 kangaroo shoulder, diced from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Ragu with Shiraz 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-Roasted Kangaroo Ragu with Shiraz and Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Roasted Kangaroo Ragu with Shiraz and 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.

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