Roo Stew

A well known Australian meal, roo stew can be done with a range of ingredients depending on what vegetables you have available. Kangaroo is very lean and can become tough quite easily, the long slow cook will make it tender and juicy.

A warm and hearty meal that is perfect with damper or on a bed of rice.

Cooking time: 2.5hrs | Feeds: 8 | Difficulty: medium | Spicy: none


  • 500g kangaroo fillets
  • 1 x cup plain flour
  • 100g tomato paste
  • 3 x potatoes
  • 2 x carrots
  • 2 x celery sticks
  • 1 x brown onion
  • 2 x garlic cloves
  • 2ltr beef stock
  • 3 x thyme sprigs

ROO STEW ingredients


1. Prepare all vegetables and meat as above.

2. Place flour into a large bowl and season with salt and pepper, then lightly dust each piece of kangaroo.

ROO STEW flour3. Brown the meat on both sides in a hot pot with oil for 5mins, making sure the meat has enough space and dont touch. Remove meat from pot.

ROO STEW brown4. Saute onion and garlic, add 2 tablespoons of the same seasoned flour, add the tomato paste and fry for about 3mins.

ROO STEW gravy5. Add just 1 cup of beef stock to thicken the sauce and stir thoroughly.

6. Add your kangaroo meat and thyme sprigs to the sauce, then top up with remaining stock.

ROO STEW sauce

7. Cover with a lid, turn on very low heat and simmer gently for 1hr.

8. Add carrot, celery and potatoes to the sauce, add a little water if there isnt enough liquid to cover most veges.

ROO STEW vege9. Cover with a lid, simmer on a very low heat again for another hour until all meat and veges are tender as hell.

ROO STEW final10. Serve on a bed of rice or with damper and enjoy 🙂