Bush Kangaroo Stew: A Slow-Simmered Australian Recipe

Bush kangaroo stew is an Australian-inspired one-pot meal of lean kangaroo, root vegetables, stock and aromatic bush tomato, gently simmered until the meat is tender. Bush tomato gives the gravy a deep, slightly tart, earthy flavor; carrots, potatoes and a little tomato paste make the stew hearty and approachable, even if you need to use a substitute for the native ingredient.

Ingredients

2 lb (900 g) kangaroo stew meat, cut into 1½-inch (4 cm) cubes
2 tbsp (16 g) all-purpose flour
1½ tsp (9 g) fine salt, divided
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
2 medium yellow onions, about 2 cups (300 g), diced
2 celery stalks, about 1 cup (100 g), diced
3 garlic cloves, about 1 tbsp (9 g), finely chopped
2 tbsp (32 g) tomato paste
1 tbsp (7 g) dried ground bush tomato, also called akudjura; see the substitution note below
1 cup (240 ml) dry red wine, or use additional stock
4 cups (950 ml) low-sodium beef stock, plus up to 1 cup (240 ml) extra if needed
1 tbsp (15 ml) Worcestershire sauce
2 dried bay leaves, about 0.2 g
1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
2 medium carrots, about 2 cups (300 g), peeled and cut into 1-inch (2.5 cm) pieces
1 medium parsnip, about 1 cup (150 g), peeled and cut into 1-inch (2.5 cm) pieces
2 medium waxy potatoes, about 2 cups (300 g), cut into 1-inch (2.5 cm) pieces
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; drying helps it brown instead of steam. Toss the cubes with the flour, half the salt and the black pepper. Dice the onions and celery, chop the garlic, and cut the carrots, parsnip and potatoes into similar-sized pieces so they cook evenly. Keep the root vegetables aside for later.
Brown the kangaroo. Heat the oil in a heavy Dutch oven or large, thick-bottomed pot over medium-high heat. Brown the meat in batches for about 12 minutes total, turning the pieces so several sides take on color. Avoid crowding the pot: if the meat releases liquid and boils rather than browns, work in smaller batches. Transfer browned pieces to a plate. The centers do not need to be cooked through at this stage.
Soften the aromatics. Reduce the heat to medium. Add the onions and celery and cook for about 5 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste and cook for 2 minutes, until the garlic smells fragrant and the paste darkens slightly. Stir in the dried bush tomato, remaining salt and thyme.
Build the braising liquid. Pour in the wine and scrape the bottom of the pot to loosen the browned bits. Let it bubble for about 2 minutes, then add the stock, Worcestershire sauce and bay leaves. Return the kangaroo and any juices on the plate to the pot. Bring the liquid just to a gentle simmer, about 3 minutes; avoid a hard boil, which can make lean meat tough.
Simmer the meat until tender. Cover the pot, reduce the heat to low and simmer gently for 1 hour 26 minutes. Check occasionally that the liquid is barely bubbling and that the meat is mostly submerged; add a splash of the extra stock if the pot is getting dry. USDA FSIS does not list a specific safe minimum temperature for kangaroo as a whole-cut meat; this recipe uses 160°F (71°C) as a conservative target, checked with a food thermometer in the largest pieces. The meat should also be tender when pierced with a fork.
Add the vegetables and finish. Stir in the carrots, parsnip and potatoes. Cover and simmer for 25 minutes, then stir in the peas and cook for 5 minutes more. The vegetables should be fork-tender but still hold their shape. Remove and discard the bay leaves. Taste the gravy and adjust the salt and pepper. If it is thinner than you like, simmer uncovered for a few minutes; if it is too thick, loosen it with a little hot stock. Sprinkle with parsley and serve hot.

Tips

Use bush tomato if you can find it. Dried ground bush tomato, often sold as akudjura, is a distinctly Australian ingredient with a savory, tangy, slightly fruity character. If it is unavailable, use 1 tablespoon (16 g) extra tomato paste and ½ teaspoon (1 g) smoked paprika. The substitute makes the gravy more familiar and smoky, but it will not reproduce the bush tomato’s particular tartness.
Choose a gentle simmer. Kangaroo is lean, so vigorous boiling can leave the cubes firm and dry. Keep the liquid at a quiet bubble and allow extra time if the pieces are not tender after the stated simmer. Different cuts and cube sizes can take longer; tenderness is a better guide than the clock alone.
Brown in batches and keep the pot from drying out. Good browning adds flavor to the gravy, but an overcrowded pot traps steam. Add a little extra oil if the pan looks dry between batches, and add stock if the liquid drops below the meat before the vegetables go in.
Wine is optional, not essential. Replace the red wine with the same amount of beef stock for an alcohol-free version. The wine adds acidity and depth; without it, the stew will taste rounder and less sharp, so taste at the end before adding more salt.

Serving Suggestions

Serve the stew in warm bowls with crusty bread, damper or a simple dinner roll for catching the thick gravy. Mashed potatoes are a good choice if you want a softer, more substantial plate, although the stew already contains potatoes; you can leave them out of the pot if serving it this way. Steamed rice, buttered egg noodles or polenta also work well and let the meat and sauce remain the focus.

A crisp green salad or lightly dressed cabbage slaw brings freshness alongside the rich, slow-cooked gravy. For a more Australian bush-food accent, offer a small amount of chopped native thyme or parsley at the table, if available, rather than adding unfamiliar ingredients in large quantities to the pot. A squeeze of lemon at serving is another simple option when the gravy tastes especially rich; add it to individual bowls so diners can adjust their own.

Variations

Make it without wine: Use beef stock in place of the wine, as described in the tips. A teaspoon of red wine vinegar stirred in at the end can restore a little brightness, but start with less and taste before adding more.

Use different vegetables: Replace the parsnip with 1 cup (150 g) of peeled turnip or rutabaga. Celery root can also work, though its flavor is more pronounced. Keep the pieces close to 1 inch (2.5 cm) and add them with the carrots and potatoes so they have time to soften.

Add a little wattleseed: If you have culinary wattleseed, stir 1 teaspoon (2 g) into the pot with the bush tomato. It brings a roasted, coffee-like aroma. It is optional and should not be used as a replacement for the bush tomato, since the two ingredients taste different.

Make the gravy thicker: For a more substantial sauce, mash a few cooked potato pieces against the side of the pot and stir them in. Alternatively, mix 1 tablespoon (8 g) cornstarch with 1 tablespoon (15 ml) cold water, stir it into the simmering stew and cook for 1 to 2 minutes until the gravy thickens. Add slurry gradually; you may not need all of it.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking, divided into shallow, covered containers so it cools promptly. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in airtight portions for about 2 to 3 months for best quality. Potatoes may soften a little after freezing, but the stew will still be suitable to eat when handled and reheated safely. Thaw frozen portions in the refrigerator rather than on the counter.

Reheat only the portion you plan to serve, either in a covered saucepan over medium-low heat or in a microwave-safe dish, stirring occasionally. Add a splash of stock or water if the gravy has thickened in the refrigerator. Heat leftovers to 165°F (74°C), checked with a food thermometer, and make sure the stew is hot throughout. Avoid repeatedly cooling and reheating the same pot; portioning leftovers makes it easier to warm only what you need.

Frequently Asked Questions

What does kangaroo meat taste like? Kangaroo is generally described as lean and savory, with a flavor often compared to other game meats. Its exact taste depends on the cut and source. In a stew, browning and the long, gentle braise build flavor, while the onions, stock and bush tomato make the sauce savory and balanced.

Where can I buy kangaroo meat? Availability varies by location. Look for commercially sold kangaroo stew meat through a specialty butcher or a retailer that handles game meats, and follow the package’s storage instructions. If it is sold frozen, thaw it safely in the refrigerator before cooking. Do not assume that meat from an unregulated or unknown source has been inspected or handled appropriately.

Can I make this stew in a slow cooker? Yes, but brown the meat and soften the onions, celery, garlic and tomato paste in a skillet first for better flavor. Transfer those ingredients to the cooker with the stock, wine, seasonings and bay leaves. Cook on low until the meat is tender, then add the root vegetables for the final 1 to 2 hours and the peas for the last few minutes. Slow-cooker temperatures and timings differ, so check the meat with a thermometer and judge the vegetables for tenderness.

Can I prepare the stew a day ahead? Yes. Cool and refrigerate it promptly, then reheat it the next day to 165°F (74°C). The flavors may blend as it sits, and the gravy often thickens; add a little stock while reheating if needed. If you want especially firm vegetables, you can cook the stew through the meat-simmering step, chill it safely, then add freshly cut vegetables while reheating and simmer until tender.

What if I cannot find bush tomato? Use the tomato paste and smoked paprika substitution in the tips, or leave out the bush tomato and add a small splash of red wine vinegar at the end to lift the flavor. The stew will still be hearty, but it will no longer have the distinctive earthy, fruity tang associated with bush tomato. Avoid adding lots of extra vinegar at the beginning, since a sharp acid flavor can dominate the gravy.

How can I tell when the kangaroo is done? Check the largest pieces with a clean food thermometer and use the recipe’s conservative target of 160°F (71°C), because USDA FSIS does not specify a separate whole-cut minimum for kangaroo. Then test tenderness with a fork. If the meat has reached the temperature but still feels chewy, keep the pot at a gentle simmer and check again after 15 minutes; connective tissue and cut size affect how quickly it becomes tender.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).