Try this Kangaroo Stew and you won’t regret it, made with kangaroo meat, potatoes, onions, carrots, and pumpkin.

To make Kangaroo Stew in your slow cooker or crockpot, start by dissolving beef stock cubes in water, add the meat and vegetables, and cook on low for about 100 minutes.

Every bite brings a comforting warmth that’s perfect for chilly evenings. It’s a simple, hearty meal that showcases the flavors of Australia without the fuss.

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Slow Cooker Kangaroo Stew Ingredients

• 600 g kangaroo meat, diced
• 3 potatoes, diced
• 1.5 large onions, diced
• 3 carrots, diced
• Half a pumpkin, diced
• 2 cloves of garlic, crushed
• 3 tbsp oyster sauce
• 3 tbsp salt-reduced tomato sauce
• 3 beef stock cubes
• 3.5 cups of water
• 2 tbsp cornflour (to start, adjust as needed)

How To Make Slow Cooker Kangaroo Stew

1. Prepare Stock: Dissolve the beef stock cubes in 3.5 cups of warm water, making sure they are fully mixed.
2. Cook Kangaroo Meat: Place the diced kangaroo meat in the slow cooker. Cover and set to cook on low heat for 2 hours to start the tenderizing process.
3. Add Vegetables and Sauces: Next, add the diced potatoes, carrots, onions, pumpkin, and crushed garlic to the slow cooker. Also, stir in the tomato sauce and oyster sauce.
4. Combine with Stock: After this, pour the prepared beef stock over the meat and vegetables in the slow cooker. Add extra water if necessary, just enough to cover the ingredients. Mix everything well.
5. Simmer: Then, cover and let the stew simmer on low heat for another 4 hours. This allows the flavors to meld together and the meat to become completely tender.
6. Thicken the Stew: In the last 30 minutes of cooking, mix the cornflour with a little cold water to make a smooth paste. Stir this into the stew to thicken the broth.
7. Final Cooking: Continue to cook on low for the final 30 minutes. Check the consistency and adjust with more cornflour mixture if a thicker stew is preferred.
8. Serve: Serve the stew hot. It pairs well with crusty bread or a side of steamed greens for a hearty meal.

Recipe Tips

• Balancing Flavors: To counterbalance the robust flavor of kangaroo meat, consider adding a splash of red wine during the slow cooking process.
• Enhancing Texture: For a thicker stew consistency, use up to 2 tablespoons of cornflour mixed with water instead of the suggested amount.
• Avoiding Sogginess: Add firmer vegetables like pumpkin and potatoes halfway through cooking to maintain their texture and integrity.
• Sauce Thickness: If you prefer a thinner sauce, reduce the cornflour by half and increase the stewing time slightly to naturally reduce and thicken the sauce.
• Slow Cooker Efficiency: To save time, you can preheat your slow cooker while you dice the vegetables and meat, ensuring the cooker is ready to go when you are.

How Can I Thicken the Stew If It’s Too Watery?

To thicken a watery stew, mix additional cornflour with a little cold water to make a paste, then stir it into the stew. Allow the stew to simmer for a few more minutes as it thickens.

Can I Make Kangaroo Stew on the Stovetop Instead of a Slow Cooker?

Absolutely, you can make this stew on the stovetop. Just simmer it gently in a covered pot over low heat until the meat is tender and the vegetables are cooked through, which generally takes about two hours.

Recipe Variations

• Vegetarian Twist: Replace kangaroo meat with a mix of hearty vegetables like mushrooms and eggplant for a vegetarian version of this stew.
• Low Sodium Option: Use low sodium or homemade stock cubes and tomato sauce to control the salt content perfectly suited for dietary restrictions.
• Spicy Kick: Add a teaspoon of chili flakes or a tablespoon of freshly chopped chili to the stew to introduce a warming, spicy element.
• Root Vegetable Medley: Experiment with other root vegetables such as sweet potatoes, turnips, or rutabagas for varied textures and flavors.
• Herb Infusion: For an aromatic touch, add a bouquet garni of thyme, rosemary, and bay leaves at the beginning of cooking to infuse the stew with herbal notes.

What To Serve With Kangaroo Stew

Serve your hearty Kangaroo Stew with innovative sides like creamy polenta, garlic sautéed spinach, roasted beet salad, artisan sourdough bread, and a sharp arugula salad. You can also pair it with buttered couscous and steamed asparagus for a balanced meal.

How To Store Leftover Kangaroo Stew

In The Fridge:

Place the leftover Kangaroo Stew in an airtight container once cooled. Ensure the lid is securely fastened. This stew will stay fresh in the refrigerator for up to four days. Always refrigerate within two hours of cooking to ensure safety.

In The Freezer:

Kangaroo Stew freezes well due to its moisture content. Transfer the cooled stew into freezer-safe containers or bags. Squeeze out extra air and seal tightly. Use within three months for the best quality. Label the containers with the date.

How To Reheat Leftover Kangaroo Stew

To reheat your leftover Kangaroo Stew, pour it into a saucepan over medium heat. Stir occasionally and allow it to heat thoroughly for about 10 minutes. If you’re in a rush, microwave it on high in a microwave-safe container for 3-5 minutes, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Beef Bourguignon
• Slow Cooker French Onion Soup
• Slow Cooker Irish Stew with Beef and Guinness