Ingredients

The following ingredients have 4 Servings
  • 1 pound Ground beef
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 cups butternut squash, chopped
  • 1/2 Onion, diced
  • 4 cloves Garlic, minced
  • 8 ounces Mushrooms, sliced
  • 1 cup Frozen chopped spinach
  • 2 cups beef broth
  • 1 beef bullion cube
  • 1 13.5 ounce can full fat coconut milk
  • 1/2 teaspoon xanthan gum (click here to see my favorite brand on Amazon)
  • Kosher salt and pepper to taste

Instruction

  • Cook and crumble the ground beef in a heavy bottom pot over medium high heat. Season with salt and pepper to taste. Remove from the pan with a slotted spoon to a bowl and set aside. Remove all but 2 tablespoons of oil from the pan and discard.
  • Reduce the heat to medium and add in the carrots, celery, butternut squash and onion. Sauté until the vegetables are almost tender. Should take about 8 minutes.
  • Add in the garlic, mushroom and spinach. Cook for 5 more minutes.
  • Add the ground beef back to the pot followed by the beef broth, beef bullion and coconut milk.
  • Sprinkle in the xanthan gum and bring to a simmer. Cook for additional 10 minutes to let thicken.
  • Season with salt and pepper to taste.
  • Serve!