season cubes of meat with salt, pepper and onion powder. Dip in egg and dredge in flour. brown meat in a dutch oven with the 3 Tbs. of oil. Cover with water. Bring to a boil, lower heat and simmer for one hour until meat is fork tender..Add vegetables and cover with water. Cook on medium heat for about half an hour until vegetables are done. Add the gravy mix to one cup of water and pour into the stew. Adjust water if too thick or too thin. If too thin add flour to some of the stock to thicken or if too thick, add more water. Season to taste. Serve with rice and cornbread.