Kangaroo Stew

Kangaroo Stew


12 people made this

A rich thick - and easy - kangaroo stew using a supermarket casserole mix. Beef may be substituted for the roo but the gamey flavour of kangaroo makes for a nicer dish.


Serves: 2 

  • 1 brown onion chopped
  • 500g (approx) of kangaroo fillet cut into 2cm cubes
  • 1 packet of Beef and Red Wine Casserole mix (powder)
  • 1/2 cup beef stock
  • dash of Worcestershire sauce
  • 1 tin (400g) chopped tomatoes

Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

  1. Fry the onion in a saucepan with a little oil
  2. When the onions go clear, add the roo and fry on high heat till seared
  3. Add the casserole mix and tinned tomatoes and continue stirring well
  4. Add the beef stock, Worcestershire sauce and turn down to low heat to simmer
  5. Simmer the stew for about 1 hour or until the roo is nice and tender
  6. You may add some new potatoes or cut potato pieces when there is about 30-40 minutes left if you like

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