Bush Tomato & Kangaroo Pepperberry Stew

Ingredients

• 6 oz kangaroo loin or steak, finely diced (substitute venison or lean beef if unavailable)

• 1 tablespoon macadamia oil or olive oil

• 1 small shallot, finely minced

• 1 clove garlic, crushed

• 1 teaspoon ground bush tomato (native Australian)

• ½ teaspoon ground lemon myrtle

• ¼ teaspoon cracked Tasmanian pepperberry

• ½ cup diced pumpkin (butternut or kabocha recommended)

• ¼ cup diced carrot

• ¾ cup low-sodium beef or vegetable stock

• 1 tablespoon tomato paste

• Salt, to taste

• Fresh flat-leaf parsley or native warrigal greens (optional garnish)

Instructions

1. Preheat the Nutri-Stahl Pot
   Place the Nutri-Stahl 1 QT pot over medium heat. Add macadamia oil and allow it to warm evenly.

2. Sauté Aromatics
   Add the minced shallot and garlic. Sauté gently for 1–2 minutes until fragrant and translucent, avoiding browning.

3. Brown the Protein
   Add the diced kangaroo meat. Stir and sear for approximately 2–3 minutes until lightly browned on all sides.

4. Build the Flavor Base
   Stir in bush tomato powder, lemon myrtle, and Tasmanian pepperberry. Add tomato paste and mix thoroughly to coat the meat.

5. Add Vegetables and Liquid
   Incorporate pumpkin and carrot. Pour in the stock, stirring to combine. Season lightly with salt.

6. Simmer
   Cover with the Nutri-Stahl lid and reduce heat to low. Simmer gently for 20–25 minutes, allowing the stew to thicken and flavors to meld.

7. Finish and Serve
   Adjust seasoning as needed. Garnish with fresh parsley or lightly wilted warrigal greens if available.