Kangaroo Stew by Zac James: A Slow-Braised Recipe

This kangaroo stew is a slow-braised, Australian-style pot of lean kangaroo, root vegetables, herbs, and a savory broth. Gentle simmering helps the meat become tender without drying it out, while potatoes and carrots make it a hearty meal; versions of game stew vary from cook to cook.

Ingredients

2 lb (900 g) kangaroo stew meat, cut into 1½-inch (4 cm) pieces
1 tsp (5 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
2 tbsp (16 g) all-purpose flour, optional, for a slightly thicker stew
2 tbsp (30 ml) neutral oil, such as canola or avocado oil
1 medium yellow onion, diced, about 1½ cups (225 g)
2 celery ribs, diced, about 1 cup (100 g)
3 garlic cloves, finely chopped, about 1 tbsp (9 g)
2 tbsp (32 g) tomato paste
1 cup (240 ml) dry red wine, or additional beef broth
4 cups (950 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
2 dried bay leaves
1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
2 medium carrots, cut into 1-inch (2.5 cm) pieces, about 2 cups (300 g)
1 lb (450 g) waxy or all-purpose potatoes, cut into 1½-inch (4 cm) chunks
1 cup (150 g) frozen peas
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the meat and vegetables. Pat the kangaroo dry with paper towels; don’t rinse raw meat. Season it with the salt and pepper. If you want a thicker, more gravy-like stew, toss the pieces with the flour until lightly coated and shake off any excess. Dice the onion and celery, chop the garlic, and cut the carrots and potatoes into similarly sized pieces so they cook evenly. Keep the raw-meat cutting board and utensils separate from the prepared vegetables, or wash them thoroughly before reuse.
Brown the kangaroo in batches. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, add enough meat to cover the base without crowding it. Brown the pieces for about 2 minutes per side, turning as needed, then transfer them to a clean plate. Repeat with the remaining meat, adding a little more oil only if the pot looks dry. Crowding causes the meat to steam rather than brown, so take the time to work in batches. Browning adds flavor, but the meat will finish cooking during the braise.
Soften the aromatics. Reduce the heat to medium. Add the onion and celery to the pot and cook for about 5 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste and cook for 1 minute, until fragrant and the paste darkens slightly. If the base begins to stick, lower the heat and add a splash of broth rather than letting the garlic scorch.
Deglaze and start the braise. Pour in the wine, if using, and scrape the bottom of the pot to loosen the browned bits. Let it bubble for about 2 minutes. For an alcohol-free version, use broth instead; you can skip the brief wine reduction. Add the broth, Worcestershire sauce, bay leaves, and thyme, then return the browned kangaroo and any juices on the plate to the pot. The liquid should come close to covering the meat. Bring it just to a gentle simmer, not a hard boil.
Braise until the meat is tender. Cover the pot, reduce the heat to low, and simmer gently for about 1 hour 25 minutes. Check occasionally to make sure the liquid is barely bubbling and the bottom is not catching; stir gently and add a little hot water or broth if needed. Kangaroo is lean, and a rolling boil can make it tough. After the first hour, check a piece for tenderness. The pieces should be cooked through and becoming easier to cut, though the vegetables still need time.
Add the carrots and potatoes. Stir them into the stew, cover again, and simmer gently for about 30 minutes, or until the potatoes and carrots are tender when pierced with a knife. The exact time depends on the size and type of the vegetables. Use a food thermometer to check a large piece of kangaroo, inserting the probe into the center; game meat should reach 160°F (71°C), the USDA FSIS safe minimum for game meats. If the vegetables are ready before the meat is tender, keep simmering gently and check every 10 minutes.
Finish and rest. Stir in the frozen peas and simmer uncovered for 5 minutes. Remove the bay leaves, taste the broth, and adjust the salt and pepper. Turn off the heat and let the stew stand for 10 minutes before serving; this gives the broth a moment to settle and makes it easier to skim any excess surface fat. Sprinkle with parsley. If the stew is thicker than you like, loosen it with a small splash of hot broth; if it is thin, simmer it uncovered for a few minutes before adding the peas.

Tips

Choose a gentle simmer. A few small bubbles around the edge of the pot are enough. Boiling hard does not tenderize lean kangaroo faster; it can tighten the meat and make the broth evaporate before the pieces soften.
Use a substitute if kangaroo is unavailable. Venison is the closest practical swap and has a similarly lean, distinctive game flavor. Beef chuck is easier to find and richer, but usually needs a little longer to become tender. Cut either substitute into the same size pieces and check tenderness as it cooks.
Adjust thickness at the end. Flour gives the broth more body, but it is optional. For a gluten-free stew, leave it out and mash a few cooked potato pieces against the side of the pot, or stir 1 tbsp (8 g) cornstarch with 1 tbsp (15 ml) cold water and add the slurry near the end.
Keep seasoning flexible. Broths and Worcestershire sauces vary in saltiness. Start with the listed salt, then taste after the stew has simmered. If you need a Worcestershire substitute, use soy sauce or tamari in the same amount; the flavor will be saltier and less tangy, so add it gradually.

Serving Suggestions

Serve the stew hot in deep bowls, with parsley and plenty of broth in each portion. Crusty bread, damper, or warm dinner rolls are useful for scooping up the sauce. For a more substantial plate, spoon the stew over mashed potatoes, buttered noodles, or soft polenta; choose a plain base so it does not compete with the savory herbs and game flavor.

A crisp green salad dressed with vinegar or lemon provides a fresh contrast to the rich broth. Steamed green beans or cabbage also work well, especially if you want more vegetables without changing the stew itself. If you are serving it to guests who may be unfamiliar with kangaroo, offer the bread and a simple side separately so everyone can build a plate that suits them.

Variations

Make it without wine: Replace the wine with the same amount of beef broth. For a little brightness, stir in 1 tsp (5 ml) red wine vinegar or balsamic vinegar near the end, taste, and add more only if needed. Vinegar contributes acidity but will not reproduce the wine’s depth exactly.

Add Australian-inspired aromatics: If available, add 1 tsp (2 g) crushed native pepperberry or ½ tsp (1 g) ground pepperberry with the thyme. It has a peppery, sometimes fruity character; ordinary black pepper is a reasonable substitute, though less distinctive. You can also finish with a small amount of lemon myrtle, but use it sparingly because its citrus aroma can become strong.

Change the vegetables: Parsnips, swede (rutabaga), or mushrooms can replace some of the carrots or potatoes. Add firm root vegetables with the potatoes, but add sliced mushrooms during the final 20 minutes so they keep some texture. If using sweet potato, cut it into larger chunks and check early because it softens faster than many potatoes.

Make it gluten-free: Omit the flour and check that the broth and Worcestershire sauce are labeled gluten-free. Thicken with the optional cornstarch slurry, or leave the broth lighter. For a lower-salt result, choose unsalted broth and season gradually at the end.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking. Divide a large batch among shallow, covered containers so it cools promptly, then keep it refrigerated for 3–4 days. The potatoes may soften as they sit, but the broth often tastes more integrated the next day. If the stew thickens in the refrigerator, add a splash of water or broth when reheating.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion, and thaw overnight in the refrigerator before reheating when possible. Reheat only the portion you plan to eat, on the stovetop over medium-low heat or in the microwave, stirring occasionally. Heat leftovers to 165°F (74°C), checking with a food thermometer; bring the stew to a steady simmer, but avoid prolonged boiling, which can toughen the meat.

Frequently Asked Questions

What does kangaroo taste like?
Kangaroo is lean and has a robust, slightly gamey flavor, often compared with venison. In this stew, browning, broth, tomato, and herbs give it a savory setting without masking the meat completely. Flavor varies with the cut and source, so a venison or beef substitution will taste a little different.

Where can I buy kangaroo meat?
Availability depends on location. Look for frozen or chilled kangaroo stew meat at specialty game-meat shops, some Australian grocers, or reputable online meat sellers. Keep it refrigerated or frozen as directed on its packaging, thaw it in the refrigerator, and use it promptly after thawing. If it is not available, venison is the closest swap in this recipe.

Why is my kangaroo stew meat tough?
It may need more time at a gentler simmer. Check that the pot is not boiling vigorously, then continue cooking in 10-minute intervals until a piece is tender. Different cuts and piece sizes cook at different rates. A lean cut can also become dry if it is cooked uncovered or at high heat for too long, so keep the pot covered for most of the braise.

Can I make this stew in a slow cooker?
Yes. Brown the meat and soften the aromatics on the stove first for better flavor, then transfer them to the slow cooker with the broth, wine or substitute, Worcestershire, and herbs. Cook on low until the meat is tender, generally about 6–8 hours, adding the carrots and potatoes during the final 2–3 hours if your cooker tends to soften vegetables quickly. Add peas for the last 10 minutes and verify that the meat reaches 160°F (71°C).

Can I prepare the stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it gently the next day to 165°F (74°C). The flavor has time to come together, though potatoes may absorb some broth. Stir in a little water or broth as needed, and add fresh parsley just before serving.

Can I leave out the potatoes?
Yes. The stew will be brothier and less filling, so serve it with bread, rice, or mashed potatoes on the side. You can add more carrots or another sturdy vegetable if you want to keep the pot substantial, adjusting the amount of broth if the added vegetables crowd the pot.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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