Begin by heating a large pot or Instant Pot on sauté mode over medium-high heat. Add the ground beef and cook for about 8-10 minutes, breaking it apart as it browns until no longer pink. Drain excess fat if necessary.

To the browned beef, add in the beef broth, tomato sauce, dried minced onion, salt, garlic powder, dried thyme, black pepper, and bay leaf. Stir well to combine.

Chop the yellow potatoes and carrots into bite-sized pieces, and chop the cauliflower. Add these vegetables to the pot with the beef mixture.

For the stovetop method, bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 30 minutes. If using the Instant Pot, seal the lid and set to the Stew setting for 25 minutes.

After cooking, remove the bay leaf and scoop out the cauliflower. Using an immersion blender or standard blender, puree the cauliflower with a bit of broth until smooth.

Stir in the frozen peas and let the stew sit for an additional 5 minutes off the heat.

Scoop the stew into bowls and enjoy!