Name: Beef & Veggie Gravy
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Land O Lakes Butter, with Olive Oil & Sea Salt; Bob's Red Mill Dark Rye Flour, Organic; Morton Iodized Salt, 26 Ounce; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Signature Select Broth 14.5 oz; Talking Rain AQA Water, 9.5 pH; MMD 80% Lean 20% Fat Ground Beef Patties; El Guapo Garlic Powder; Cebollitas Bunch; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

1: Sauté 2 diced carrots and 1 small diced onion in olive oil and 1 tablespoon of butter for 7 minutes.

2: Add ground beef and 1/2 cup of porter beer, salt, pepper, 1 teaspoon garlic powder, and a few chili flakes.

3: Once the meat is cooked through, add 2 cups of broth mixed with 1/4 cup flour and simmer for 15-20 minutes to thicken.

4: Stir in 1 cup of frozen peas.

5: For the potatoes, peel and quarter 3 pounds of potatoes, placing them into your instant pot with 1 cup of water and season with salt and pepper.

6: Pressure cook for 10 minutes, then quick release.

7: Add 1 cup of almond milk and 1/4 cup of butter, seasoning generously and mash until smooth.

Beef & Veggie Gravy

Serves 6

20 mins prep

35 mins cook

55 mins total

What you need

How to make