Step 1: Brown Ground Beef. In a large pot or Instant Pot, heat a drizzle of oil over medium-high heat. Add the ground beef and sauté until it’s browned and fully cooked, about 8-10 minutes. Use a wooden spoon to break it into small pieces as it cooks. Once browned, drain excess fat if necessary, and let it rest while you prepare the next ingredients.

Step 2: Combine Ingredients. Stir in the beef broth and tomato sauce, scraping the bottom of the pot to release any flavorful bits. Next, mix in the dried minced onion, garlic powder, dried thyme, salt, black pepper, and bay leaf. Finally, add the chopped potatoes, carrots, and cauliflower florets. Give everything a good stir so the ingredients are well combined.

Step 3: Choose Cooking Method. For stove cooking, bring the stew to a boil over high heat, then reduce heat to low, cover, and simmer for about 30 minutes. For the Instant Pot, seal the lid, set it to the Stew setting, and cook for 25 minutes. For a slow cooker, pour the mixture in and cook on low for 8 hours or high for 4 hours, ensuring the veggies are tender.

Step 4: Puree Cauliflower Mixture. After cooking, remove the bay leaf from the pot. Transfer a portion of the stew broth and the cauliflower florets to a blender. Blend until smooth and creamy, creating a luscious texture. Stir the pureed mixture back into the stew, mixing well to incorporate the creaminess throughout.

Step 5: Add Frozen Peas. Lastly, stir in the frozen peas, letting them heat through for about 5 minutes while the stew rests. Once warmed, serve your delicious beef stew warm.