There are so many variations of beef and red meat dishes that we cannot simply say Australian Shiraz.
Most Medium to heavyweight reds work with the red meat family, from steak to venison, veal to kangaroo, burgers to stews and pies.
Australian Shiraz is high on the list of suitable matches. If you prefer an international accompaniment then Argentinian Malbec, Chilean Cabernet, US Zinfandel, Italian Barolo and Spanish Barbaresco work well, as do Southern France reds such as Chateauneuf-du-Pape and Cotes du Rhone and Chianti.
Many of these wines have been drunk with red meats way before the birth of the Australian wine industry!