Dice onion, celery, and carrots. Peel and cube potatoes.
Melt coconut oil in a stockpot over medium-high heat. Brown ground beef. Add garlic, onion, celery, carrots, salt, and pepper and sauté for 4-6 minutes, until vegetables begin to soften.
Make a roux by sprinkling in flour while continuously stirring for about two minutes.
Slowly whisk in beef broth. Add coconut milk and potatoes, then bring to a boil.
Lower heat and let simmer for 8-10 minutes, until potatoes are tender, and beef is warmed through.
Remove from heat and season with salt and pepper, as needed. Serve and enjoy!