Kangaroo Stew with Red Wine

Kangaroo Stew with Red Wine

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Sign in for free Create new account

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

3 h 30 min

Servings

6

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Kangaroo Stew with Red Wine is ready in 3 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This kangaroo stew with red wine is a comforting and tasty dish, perfect for autumn and winter evenings. The kangaroo meat, tender and slightly gamey, is simmered slowly in a rich red wine broth with smoked bacon, carrots, onions and garlic. The result is a smooth and fragrant sauce that coats the meat beautifully. I have been preparing this dish for years and it is always a success with my guests. It is ideal for a festive meal or a dinner with friends. Serve it with fresh pasta or jacket potatoes for a complete and delicious meal. A real treat!

Ingredients (12 ingredients)

  • 1.5 kg of kangaroo
  • 200 g of smoked bacon in bacon cubes
  • 30 cl of instant broth
  • 4 c. à s. of peanut oil
  • 1 Pluche of parsley
  • 1 feuille of bay leaf
  • 2 gousses of garlic
  • 400 g of carrots
  • 3 oignons onions
  • 0.5 bouteille of red Burgundy wine
  • 1 pinch Salt or fine salt
  • 1 pinch Mill pepper

Preparation (8 steps)

1

Preparation of vegetables and meat

Cut the kangaroo meat into cubes of approximately 3 cm, removing excess fat if necessary. Peel and cut the onions in half. Peel the carrots and cut them into thick slices (approximately 4 mm). Peel the garlic cloves.

2

Chop the garlic and onions

Thermomix® Setting
3 sec/Speed 5 puis 3 sec/Speed 7

Put the halved onions in the Thermomix bowl and chop 3 Sek./Stufe 5. Add the garlic cloves and chop 3 Sek./Stufe 7.

3
3

Sauté the onions and garlic

Thermomix® Setting
3 min/248°F/Speed 1 120

Add the peanut oil to the bowl and sauté the onions and garlic 3 Min./120°C/Stufe 1.

180
4

Add the bacon cubes and carrots

Thermomix® Setting
5 min/248°F/Linkslauf Speed 1 120 Reverse

Add the bacon cubes and carrots to the bowl and mix 5 Min./120°C/Linkslauf Stufe 1.

300
5

Add the meat and the rest of the ingredients

Add the kangaroo meat, instant broth, red Burgundy wine, bay leaf, salt and pepper to the bowl. Mix gently with the spatula.

6

Simmer the stew

Thermomix® Setting
2 h 30 / 212°F / Linkslauf Speed 1 100 Reverse

Close the bowl and simmer 2 h 30 / 100°C / Linkslauf Stufe 1.

9000
7

Bind the sauce (if necessary)

Thermomix® Setting
5 min/212°F/Linkslauf Speed 1 100 Reverse

If the sauce is too liquid, mix 1 tbsp of cornstarch with a little cold water and add to the stew. Mix 5 Min./100°C/Linkslauf Stufe 1.

300
8

Serve

Serve the stew very hot, decorated with sprigs of fresh parsley. Accompany with fresh pasta or jacket potatoes.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

More images

Recipe image

About this recipe

This kangaroo stew with red wine is a dish that I discovered during a trip to Australia a few years ago. I was fascinated by the local cuisine, and this stew, served in a small family restaurant, particularly impressed me. I spent hours trying to reproduce this unique taste, and after many attempts, I finally arrived at a version that fully satisfies me. The use of the Thermomix® greatly facilitates the preparation, allowing slow and even cooking that exalts the flavors. The kangaroo meat is the star of this dish. It has a tender texture and a slightly gamey taste that goes wonderfully with red wine. The smoked bacon adds a touch of indulgence and depth, while the carrots and onions provide a natural sweetness and an essential aromatic base. The garlic, finely chopped, delicately flavors the stew. The red Burgundy wine, with its fruity and earthy notes, is the binding agent of all these ingredients, creating a rich and complex sauce. The instant broth enhances the flavor and ensures a perfect consistency. For optimal preparation with the Thermomix®, it is important to cut the meat into uniformly sized cubes for even cooking. Chopping the onions and garlic in the Thermomix® produces a fine and even texture, which is essential for good aroma diffusion. During cooking, the "Linkslauf" (reverse) mode is crucial to prevent the meat from falling apart. If the sauce seems too liquid at the end of cooking, do not hesitate to bind with a little cornstarch diluted in cold water. For a vegetarian version, you can replace the kangaroo meat with button mushrooms or green lentils. For a touch of originality, add some spices such as juniper, thyme or rosemary. A pinch of Espelette pepper can also enhance the taste of the stew. Serve this stew very hot, garnished with sprigs of fresh parsley for a touch of freshness. It goes perfectly with fresh pasta, jacket potatoes, or even homemade mashed potatoes. A gratin dauphinois is also an excellent option. The kangaroo stew with red wine keeps very well in the refrigerator for 2 to 3 days. It can also be frozen. It is even better reheated, as the flavors have time to develop further. You can prepare the stew the day before and reheat it gently before serving. This will save you time and allow you to fully enjoy your guests.

Created by

Chloe Boyer

Chloe Boyer

Community member

4

4 Recipes

0

0 Cookbooks

Activity: New member
View profile

Tags

#Meat #Hearty #Hot #Rich in proteins #Festive

Allergens

  • Celery
  • Sulphur dioxide and sulphites

ALL features in the app

Download the MixBuch App and save recipes offline – including MiaMix.

• Create your own recipes – from photo, URL or text

• Your favorites always with you – even offline

• Your own cookbooks & weekly plan on your phone

• Push notifications for new recipes & MiaMix updates

• MiaMix: AI cooking assistant with precise Thermomix® steps

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Similar Recipes

Based on category & tags

Stuffed Tomatoes with Meat
1 h 10 min

Stuffed Tomatoes with Meat

Main course

6
Couscous with Vegetables and Meat
2 h

Couscous with Vegetables and Meat

Main course

6
Traditional Turkey Blanquette
1 h 30 min

Traditional Turkey Blanquette

Main course

6
Traditional Veal Blanquette
1 h 30 min

Traditional Veal Blanquette

Main course

4
Old-fashioned Pork Stew
2 h 30 min

Old-fashioned Pork Stew

Main course

4
Beef Burgundy with Mushrooms
2 h

Beef Burgundy with Mushrooms

Main course

4
Millet Couscous with Chicken and Vegetables
1 h 30 min

Millet Couscous with Chicken and Vegetables

Main course

6
Braised Veal Rolls with Vegetables
1 h

Braised Veal Rolls with Vegetables

Main course

4