Hey folks!! I made a kangaroo stew last night, thought I'd share!!
@Oaktree @ArraDreaming @Former-Member @tyme @Bow @Appleblossom @Shaz51
So super easy, I just slapped it together and it turned out WAY TOO DELICIOUS and I slipped into a heavy food coma after eating 3 bowls of it last night 😝
Ingredients:
- Diced kangaroo approx. 500g
- Beef stock - 2 cups
- Large sweet potato
- 3 carrots
- 3-4 large celery stems, trimmed
- Fire roasted capsicum (I bought it pre-roasted and pickled, but you can roast yourself if you prefer)
- Can of black beans (or preferred beans. Butter beans would also go down a treat)
- Cumin seeds
- Oregano leaves
- 3-4 large bay leaves
- Onion & garlic (I used powder because it's less likely to cause reflux. Use fresh for max flavours! One medium brown onion and a bulb of garlic should suffice)
1. First off, dice and roast the sweet potato with some oil, salt & pepper, cumin seeds, and oregano. I dice mine really small because it cooks quicker, and because more surface area = more delicious browned edges that give the stew a tasty caramel flavour.
2. Sear the kangaroo in a large pot, just until meat is sealed. Add in garlic and onion (powder or fresh), then add in diced carrot and celery, as well as another sprinle of oregano and cumin seeds. Cook briefly until celery/onion begins to become translucent and super fragrant.
3. Pour in beef stock, and add in extra hot water if needed in order to fully cover the meat & veg. Add in beans, capsicum, and roasted sweet potato, as well as the bay leaves.
4. Simmer, covered (or uncovered if it needs to reduce) for about 2-3 hours or until meat is tender and falls apart.
Tada!! Lemme know if you make it or if you have your own version of roo stew you could share!! 😁
