When Was Kangaroo Stew Popular? History and Recipe

Kangaroo stew is a slow-braised Australian game dish made with kangaroo, vegetables, stock and herbs. It was particularly associated with colonial-era cooking in the 19th century, when settlers used native game, although Indigenous Australians have eaten kangaroo for far longer and there is no single documented peak in the stew’s popularity. This version braises the lean meat gently until tender and serves it with potatoes and carrots.

Ingredients

2 lb (900 g) kangaroo stew meat, cut into 1½-inch (4 cm) pieces
1½ tsp (7 g) fine salt, divided, plus more to taste
½ tsp (1 g) black pepper
2 tbsp (30 ml) neutral oil, such as canola oil
1 large yellow onion, about 10 oz (280 g), chopped
2 medium carrots, about 8 oz (225 g), peeled and cut into thick pieces
2 celery stalks, about 4 oz (115 g), chopped
3 garlic cloves, about 9 g, minced
2 tbsp (32 g) tomato paste
2 tbsp (16 g) all-purpose flour
1 cup (240 ml) dry red wine; or use additional beef stock for an alcohol-free version
3 cups (710 ml) low-sodium beef stock
1 tbsp (15 ml) Worcestershire sauce
1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
1 dried bay leaf
1½ lb (680 g) waxy potatoes, such as Yukon Gold, cut into 1½-inch (4 cm) chunks
1 cup (150 g) frozen peas
1 tbsp (15 ml) chopped fresh parsley, for serving

Instructions

Prepare the meat and vegetables. Pat the kangaroo pieces dry with paper towels, then season them with about 1 teaspoon (5 g) of the salt and all the pepper. Chop the onion, celery, garlic and potatoes, and cut the carrots into thick pieces. Drying the meat helps it brown rather than steam; keep the pieces similar in size so they cook evenly.
Brown the kangaroo. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil is shimmering, brown the meat in two or three batches, turning the pieces so several sides develop a deep brown crust. Allow about 4 minutes per batch; avoid crowding the pot, since a full pot releases moisture and inhibits browning. Transfer browned pieces to a plate. They will not be cooked through at this stage.
Build the base. Reduce the heat to medium. Add the onion, celery and remaining ½ teaspoon (2 g) salt to the pot and cook for 5 minutes, stirring and scraping up browned bits. Add the garlic and tomato paste and cook for 2 minutes. Sprinkle in the flour and stir for 1 minute, coating the vegetables without letting the flour catch on the bottom.
Deglaze and start the braise. Pour in the wine and scrape the bottom of the pot to loosen any browned residue. Let it bubble for 3 minutes, then stir in the stock, Worcestershire sauce, thyme and bay leaf. Return the kangaroo and any juices on the plate to the pot. Add enough liquid to nearly cover the meat; if your pot is wide, a little extra stock or water may be needed. Bring the liquid to a gentle simmer, not a rolling boil.
Braise until the meat is safe and beginning to soften. Cover the pot, turn the heat to low and simmer gently for 1 hour 36 minutes. Check occasionally that only small bubbles are rising; add a splash of water if the liquid level drops too far. Use a food thermometer to check several of the larger meat pieces: USDA FSIS guidance for game meat calls for a safe minimum internal temperature of 160°F (71°C). The kangaroo should reach that temperature and be starting to yield to a fork. If it is still firm, continue braising and check again after 15 minutes.
Add the potatoes and carrots. Stir in the potatoes and carrots, making sure they are mostly nestled in the liquid. Cover and simmer for 30 minutes, or until the vegetables are tender when pierced and the meat is soft but still holds its shape. Keep the heat low; a hard boil can make lean kangaroo tougher and break the potatoes apart.
Finish and season. Stir in the peas and simmer uncovered for 5 minutes. Remove the bay leaf. Taste the gravy and adjust the salt and pepper. If you prefer a thicker sauce, mash a few potato pieces into the gravy and stir gently. Let the stew stand for 5 minutes before serving so the bubbling settles and the sauce can lightly thicken.

Tips

Choose the right cut and keep it moist. Ask for kangaroo stew meat or shoulder cut into even pieces. Kangaroo is very lean, so it benefits from moist, slow cooking rather than prolonged high heat. If the meat remains chewy after the stated braising time, give it additional time at a gentle simmer instead of turning up the burner.
Substitute thoughtfully. If kangaroo is unavailable, use 2 lb (900 g) of venison stew meat for a similarly lean, gamey result, or beef chuck for a richer, fattier stew. Cooking times can differ: start checking venison and beef for tenderness after about 1½ hours of braising, then continue as needed. Wine is optional; replace it with stock for a milder, alcohol-free gravy.
Brown in batches. A crowded pot steams the meat and leaves less flavor in the base. If the pot looks wet, let it heat back up between batches. The browned residue on the bottom is useful flavor, but scrape it up while adding the wine so it does not burn.
Keep the simmer gentle. A few small bubbles are enough. Boiling hard does not make the stew tender faster and can leave lean meat dry or stringy. Keep the lid on during the main braise to limit evaporation, and check the liquid once or twice.

Serving Suggestions

Serve the stew hot in deep bowls, with a piece of crusty bread to catch the gravy. Mashed potatoes, buttered egg noodles or plain steamed rice also work well, though the stew already contains potatoes. A crisp green salad or simply dressed cabbage adds freshness beside the rich, slow-cooked sauce. Sprinkle parsley over each serving just before it goes to the table.

If you are serving guests unfamiliar with kangaroo, describe it as a lean game meat with a distinctive, savory flavor; the wine, stock and vegetables make the gravy familiar while still letting the meat remain the focus. Put extra salt and pepper on the table rather than oversalting the pot before the stock has reduced. The recipe makes six moderate portions, or four generous bowls with bread.

Variations

Use a different root vegetable: Replace up to half the potatoes with peeled parsnips or turnips, using the same total weight. Parsnips bring sweetness, while turnips give the stew a sharper, earthier note. Cut either into chunks roughly the same size as the potatoes and add them at the same time.

Make it more herb-forward: Add 1 tsp (2 g) chopped rosemary with the thyme, or use a small sprig of rosemary and remove it with the bay leaf. Rosemary is assertive, so avoid adding several extra herbs at once. A little chopped parsley at the end keeps the flavor bright.

Make a thicker, wine-free gravy: Use stock instead of wine, then mix 1 tbsp (8 g) cornstarch with 1 tbsp (15 ml) cold water near the end. Stir the slurry into the gently simmering stew and cook for 1–2 minutes, until the gravy thickens. Add it gradually; the potatoes also release starch, so the stew may not need all of it.

Use a slow cooker: Brown the meat and vegetables on the stove first for better flavor, then transfer them with the stock, wine and seasonings to a slow cooker. Cook on low until tender, roughly 7–8 hours, adding the potatoes and carrots for the final 2–3 hours and peas for the final 15 minutes. Slow cookers vary, so verify that the meat reaches 160°F (71°C) and is tender before serving.

Storage and Reheating

Refrigerate leftover stew within 2 hours of cooking. Divide it among shallow, covered containers so it cools more quickly, and keep it refrigerated for 3–4 days. The gravy may thicken in the refrigerator; that is normal. For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because the liquid expands as it freezes.

Thaw frozen stew in the refrigerator overnight when possible. Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of stock or water if the sauce has become too thick. Heat leftovers throughout to 165°F (74°C), checking with a food thermometer, and bring the stew to a steady simmer on the stovetop. Avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

When was kangaroo stew popular?
Kangaroo meat was part of Indigenous Australian foodways long before European settlement. A European-style kangaroo stew is most closely associated with colonial Australia, particularly the 19th century, when settlers used locally available game. Historical records do not establish one precise decade when kangaroo stew was most popular nationwide, and its use varied by place, access to other foods and household custom.

Does kangaroo stew taste gamey?
Kangaroo has a pronounced, savory flavor that is often described as gamey, but the strength varies with the cut and the animal. Browning, a balanced amount of stock and tomato, and a gentle braise make the flavor rounded rather than harsh. If you prefer a milder result, use beef stock and replace the wine with more stock.

Why is my kangaroo stew tough?
Kangaroo is exceptionally lean, and it can become dry if cooked at a hard boil or left uncovered so the liquid reduces too much. Keep the pot at a gentle simmer and continue braising in 15-minute increments if the meat is still firm. Tenderness depends on the cut and piece size, so use the fork test as well as the recipe’s timing.

Can I make this stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it the next day to 165°F (74°C). The flavors often meld as it rests, though potatoes may soften slightly. If making ahead, you can also cook the stew without the peas and stir them in during reheating for a fresher color and texture.

Where can I buy kangaroo meat?
Availability depends on where you live. Look for frozen or fresh kangaroo at specialty game-meat shops, some butcher counters or reputable online meat sellers, and follow the seller’s storage instructions. If you cannot find it, venison is the closest lean-game substitute in this recipe; beef chuck will work too, with a less distinctive flavor and a richer gravy.

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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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