Slow-cooked Kangaroo Stew with Pumpkin Mash and Steamed Broccoli

Step 1: Sauté the vegetables

In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, celery, and red bell pepper. Cook until vegetables are softened.

• 2 tablespoons olive oil
• 1 onion (diced)
• 4 cloves garlic (minced)
• 3 carrots (diced)
• 2 celery stalks (diced)
• 1 red bell pepper (diced)

Step 2: Brown the kangaroo meat

Push the vegetables to the side of the pot and add the kangaroo meat. Brown the meat on all sides.

• 1 lb kangaroo meat

Step 3: Simmer the stew

Stir in diced tomatoes, beef stock, smoked paprika, dried thyme, dried rosemary, salt, and black pepper. Bring to a simmer. Reduce heat to low, cover the pot, and let it simmer for 2-3 hours, until the kangaroo meat is tender.

• 1 (14.5 oz) can diced tomatoes
• 4 cups beef stock
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 4: Prepare the pumpkin mash

Meanwhile, prepare the pumpkin mash. Boil the pumpkin chunks in salted water until fork-tender. Drain and mash with butter, milk, salt, and pepper.

• 2 lbs pumpkin (peeled and cubed)
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 5: Steam the broccoli

Steam the broccoli florets until tender-crisp.

• 1 lb broccoli florets

Step 6: Serve the dish

Serve the slow-cooked kangaroo stew over the pumpkin mash, with steamed broccoli on the side. Enjoy this Australian-style beef dish!