Start the rice. Rinse and drain the basmati. Add the cooker-specified water and run the normal white-rice setting. Let it rest closed 5–10 minutes after cooking and fluff. Serve modest portions; refrigerate any surplus promptly.

Soften the vegetables. Heat the oil in a large skillet over medium. Add onion, celery, and green bell pepper. Cook 8–10 minutes, stirring occasionally, until softened and the onion starts turning golden.

Brown the beef. Push vegetables toward the edges. Raise heat to medium-high and add beef. Let it develop browned patches before breaking it up; continue cooking until no pink remains.

Add herbs and flour. Reduce heat to medium. Stir in thyme, sage, optional rosemary, garlic powder, black pepper, and flour. Cook 1 minute while stirring. If using cornstarch instead, omit flour here and save the cold-water slurry for the finish.

Build the onion gravy. Gradually stir in 3/4 cup water and bouillon, scraping up browned bits. Add optional Worcestershire.

Simmer and finish with peas. Simmer gently 5–7 minutes, adding frozen peas for the final 3 minutes or until hot through. Ground beef must reach 160°F. If using the cornstarch alternative, stir the slurry into bubbling gravy near the end and simmer about 1 minute.

Adjust and serve. Taste before adding salt. Add a splash of water if too thick, or simmer longer if too loose. Aim for light spoon-coating gravy, not soup or paste. Finish with optional parsley and spoon over rice. No mushrooms.