Cube meat into small bite sizes trimming excess fat off.
Brown meat using olive oil and Byron’s butt rub. After brown remove from pot and put to the side. May need to do this in two batches.
Pour trinity into the pot and cook until tender. (Season as you go)
Pour beef stock over vegetables and return meat.
Add garlic powder, cayenne, onion powder, Byron’s (2 passes), salt, and pepper
Simmer meat until it becomes tender about 3 hours.
Add potatoes and carrots and cook until tender (about 1 hour)
At end at a corn starch slurry to thicken gravy. Do one tablespoon at a time to get consistency you want.
Serve over white rice