Add 1 cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon fresh ground black pepper, and 1 ½ teaspoons paprika to a gallon-size resealable bag. Seal and shake to combine.

Place a large heavy-bottomed pot over medium heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.

Add the beef pieces to the seasoned flour a handful at a time. Seal the bag and shake until the beef is well coated. Shake off excess flour before adding to the pot.

Add coated beef to the hot pot in batches. Cook for 1 to 2 minutes per side, turning to brown all sides. Remove browned pieces to a plate and continue until all beef is browned.

Return all beef to the pot. Add 8 ounces tomato sauce, 1 pound diced red potatoes, 1 pound halved baby carrots, remaining 1 teaspoon kosher salt, remaining ½ teaspoon fresh ground black pepper, and 1 tablespoon Gravy Master.

Pour in 4 cups beef stock. Add additional stock as needed until the beef and vegetables are just covered.

Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the stew is thick and the vegetables are fork-tender.

Taste and adjust seasoning if needed. Serve hot.