Heat a little olive oil in a saucepan and add the onion, carrots and celery.
Toss until glossy then add the red pepper and frozen vegetables.
Sauté until translucent, remove from pan and set aside.
Add a little more oil to the pan and brown the meat in batches.
Return the vegetables to the pan.
Whisk the cook-in sauce powder into the water and pour over the meat and vegetables.
Stir, bring to a boil, reduce heat, cover with a lid and simmer for about 90 minutes or until the meat is quite tender.
Add the squash and butternut, nutmeg and cinnamon and season to taste.
Add the rosemary, stir through and continue to cook a further 20 minutes, or until the pumpkin is tender.
Sprinkle with basil or parsley and serve.
Soft polenta is a good base to serve it on, alternatively some nutty brown rice.
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