Beef tips over rice

1-1 1/2 lbs of tenderized stew meat (diced)   1/4 cup of chopped celery  1/2 cup of chopped sweet onion
2 garlic cloves minced     2-3 Tbsp of EVOO (Extra virgin olive oil)  1/2 cup of flour (AP or SR)
1 cup of beef or chicken stock   1 cup of water  2 packets of McCormick Homestyle gravy mix
1 green onion (sliced) garnish/optional

Spices: Worcestershire black pepper, salt, Tony's, onion & garlic powder (if you can not find the Worcestershire black pepper then substitute it with the sauce, about 2 Tbsp)

Heat your skillet on medium high, you want to make sure the skillet is hot to keep the meat from sticking so much, add the EVOO. While your skillet is heating, put your diced stew meat in a collendar, give your meat a light dusting of all the spices, then add the flour, shake off any excess flour. Add the meat to the hot skillet, cook until light brown (about 7-8 minutes), remove the meat and add the onions, celery, and garlic. Cook for about 5-7 minutes or until the veggies are tender. Add the meat back to the skillet and any juices, then add the broth/stock, water, and both packets of gravy mix. Mix well and bring the gravy to a boil, cover and turn the heat down to low and cook an additional 15-20 minutes until the meat is tender. Add more broth or water if the gravy is too thick. Serve with rice.