For the slow cooker: brown the meat in 1 tablespoon olive or coconut oil, stir through the arrowroot and add to the slow cooker along with all the other ingredients except the frozen veg. Cook on Low for 6 hours, adding the frozen vegetables for the last 30 minutes of cooking time. Taste and add more salt & pepper, Worcestershire sauce or herbs to taste. Scatter with fresh chopped parsley before serving.

For stove top cooking: brown the meat in olive oil in a large pan or stock pot, then stir through the arrowroot, onion, garlic, celery, and the carrot or squash. Soften for 3-4 minutes over low heat, then stir in the stock and flavourings. Bring to the boil, then simmer with the lid on for about 2 hours (check regularly, you may need to add some more stock or water), until everything is cooked through and sauce is slightly thickened, adding the frozen veg for the last 5 minutes of cooking time. Taste and adjust seasonings. Serve in bowls with fresh parsley scattered over the top.