Bush Kangaroo Stew

• 500 g kangaroo fillet (or lamb, chicken, beef) cut into cubes
• 300 g baby potatoes, halved
• 1 bunch carrots, trimmed
• 300 ml water (approximately)
• 2 cloves garlic, finely chopped
• 2 brown onions, quartered
• 410 g can whole peeled tomatoes
• 410 g can mushrooms in butter sauce
• 1 tbsp tomato paste
• 2 tbsp cornflour, mixed with a little water to make a slurry
• Salt and pepper
• Damper or crusty bread, to serve 

Process

1. Heat a pot over high heat for few minutes then add the kangaroo.
2. Cook for 3-5 minutes to sear the meat, before adding the potatoes and carrots. Stir to coat. Reduce heat.
3. Pour over just enough water to cover, then add the garlic, onions and tomato. Stir to combine and coat evenly. Simmer for 5 minutes before adding the mushrooms, tomato paste and cornflour mixture. Stir well.
4. Season generously with salt and pepper, then cover with a lid and cook for about an hour or until the meat is tender.
5. Serve with crusty bread or damper.