Modified from a recipe in Backpack Gourmet by Linda Frederick Yaffee

Ingredients

• 1 pound lean ground beef
• 1 large onion, minced
• 1 carrot, grated
• 3 cups beef stock
• 28-ounce can crushed tomatoes
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 15-ounce can white beans, rinsed and drained
• 3/4 cup couscous
• xanthan gum (for thickening)

In a deep skillet or medium saucepan, brown the ground beef with the onions and the carrots. Crumble it with a spoon so that all of the pieces are roughly the same size. When browned, drain the mixture using a strainer if needed, and also rinse out the pan.

Return the ground beef to the pot, then add remaining ingredients. Bring to a boil, then reduce heat and simmer for 12 minutes.

Split the mixture onto oiled trays, and dehydrate at 145 degrees until completely dry, at least overnight.

When dry, split the result up into three portions by weight, and pack each portion in a 1 quart freezer bag. Add 1/4 teaspoon xanthan gum to each freezer bag.

To serve, cover with 1 3/4 cup near-boiling water and simmer in a cozy for 15-20 minutes. If you are cooking at altitude, make sure that your water comes to a rolling boil before pouring it into the bag, and simmer the food for at least 20 minutes (maybe even a bit longer).