In a large stock pot sauté the onion, carrot, and celery in the butter with a few large pinches of sea salt to bring out their juices and sweeten for 10 or so minutes.
While the veggies sauté, brown the beef in a skillet with 1 TB all purpose season.
After the veggies sauté, add the garlic and tomato paste to the veggies and cook for a minute
Add the browned beef and stock and bring to a boil.
Reduce to a simmer, add the rice and put a lid on the pot to cook the rice until tender. Keep the heat on low/simmer. Should take about 15 minutes.
Add the spinach to wilt a few minutes.
Season with sea salt/pepper to taste.