Exotic Australian Bush Tomato & Kangaroo Tail Stew

Ingredients 

• 150g (5 oz) kangaroo tail meat (or substitute with beef oxtail or lean beef cubes if unavailable)

• 1 tbsp olive oil or macadamia nut oil

• ½ small onion, finely diced

• 1 garlic clove, minced

• 4–5 bush tomatoes (dried, rehydrated in warm water) or substitute with ½ cup cherry tomatoes

• ½ tsp wattleseed (or ground coffee as substitute for aroma)

• ½ small carrot, diced

• 1 baby potato, cubed

• 1 cup low-sodium beef stock

• ½ tsp native pepperberry (or black pepper substitute)

• 1 sprig fresh rosemary

• Salt, to taste

Instructions

1. Sear the Meat

   • Heat the Nutri-Stahl 1 QT over medium heat.

   • Add oil, then the kangaroo tail (or beef), browning on all sides for 3–4 minutes. Remove and set aside.

2. Sauté Base Flavors

   • In the same pan, add onion and garlic. Sauté until soft and fragrant.

   • Add bush tomato (or cherry tomato), lightly crushing to release juices.

3. Build the Stew

   • Return kangaroo meat to the pan.

   • Add wattleseed, carrot, potato, rosemary, and pepperberry. Stir to coat.

4. Simmer

   • Pour in beef stock until just covering the ingredients.

   • Cover with lid, reduce heat to low, and let simmer for 45–60 minutes until meat is tender and flavors meld.

5. Finish & Serve

   • Remove rosemary sprig. Adjust salt and pepper.

   • Serve hot with damper bread (traditional Australian bush bread) or over mashed sweet potato.