2mix flour, season all, and garlic powder dredge stew meat in mixture and shake off excess flour.
brown the meat in the olive oil until a crust forms on meat. (it will cook off but for some reason this is what makes the gravy so good)
3cover with water and bring to a boil for 5 minutes. reduce to slow simmer add the vegetable broth packet
4keep covered and simmer for 3 hours stir occasionally and add small amounts of water to keep gravy to desired consistency (if it gets too thin see roux recipe) add a tablespoon of roux until it returns to desired consistency.
5during last hour of cooking when meat is tender. Add potatoes peeled and quartered, onions quartered, celery cut to bite size pieces and whole baby carrots. Cook until all veggies are tender and serve over rice if desired