• Add the olive oil into a cast iron skillet over medium high heat. Season your stew meat with the seasoned salt, black pepper, garlic powder, onion powder, and nutmeg (optional).
• Gently add your beef into the cast iron skillet and seer for 3-5 minutes, until it forms a nice brown crust.
• Next add in your bell pepper, mushrooms, and onion and saute for about 2 minutes.
• Pour in two cups of the water, place the lid on the skillet, and adjust the temperature to medium-low. Simmer the meat for about 20 minutes. Check the liquid level after 10 minutes, and add 1/4 of water if needed.
• While the meat is simmering, mix up the gravy packets according to the instructions. After 20 minutes, remove the lid and pour the gravy mixture into the skillet.
• Stir until everything is fully combined. Cover the skillet and let the beef tips simmer for another 15 minutes, checking every 5-7 minutes to make sure it doesn't need more water.
• Taste for seasoning, and add salt and pepper according to your desired taste.

Pressure Cooker Method:

• Set your pressure cooker to the "saute" mode. In a separate bowl, season the meat to coat evenly.
• Add olive oil to the pressure cooker and warm for about one minute. Add the meat and saute for about 5 minutes to brown it.
• Add the bell pepper, onions, and mushrooms. Saute an additional 5 minutes.
• Mix the gravy and the water in a separate bowl. Pour gravy mixture over the meat and peppers.
• Close the pressure cooker and set it to the "meat" mode. This usually cooks for one hour.
• Release pressure once it's complete. Serve over rice or mashed potatoes for a complete meal.