Wash and pat dry Stew Meat

Season Stew Meat With Your Seasonings

Shake Stew Meat In Flour

Heat Cast Iron Skillet With Enough Canola Oil To Coat Bottom Of Skillet

Place Stew Meat In Skillet and Brown On All Sides. Remove Meat And Drain On Paper Towel. Wash Out Skillet And Put Stew Meat Back In Skillet.

Pour 16oz Of Beef Stock In Skillet. Turn heat to mefium high and bring to a boil stirring occasionally.

Clean and Cut up the potatoes in cubes keep skin on potatoes. Put potatoes and carrots into skillet stir into stew meat and gravy mix. Pour 4oz of beef stock in and lower heat to bring to a simmer.

Cook rice according to directions on bag.

Allow to simmer while stirring occasionally for 90 minutes or until your potatoes and carrots are tender.

You can use the remaing stock if you would like a more brothy stew rather than a thicker gravy feel.

Pour stew over rice and serve while hot.