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In a gallon size resealable bag, combine flour, ½ teaspoon salt, ½ teaspoon pepper and all paprika. Set aside.
In a large heavy bottom pot, heat oil over medium heat. While the oil heats, add beef pieces, one handful at a time, to the bag with seasoned flour. Shake to coat beef with flour. Remove beef from flour and shake gently to remove loose flour. Place coated beef in the hot pan, and cook for 1-2 minutes per side, to brown on all sides. Continue adding beef and turning cooked pieces. Remove any pieces that are fully cooked and place them in your upside down pot lid or on a plate.
When all beef is browned, return it all to the pot. Add tomato sauce, potatoes, carrots, 1 teaspoon salt, ½ teaspoon pepper, and Gravy Master. Add 4 cups of beef broth to the pot, adding more as needed to cover the beef and vegetables.
Cover pot with the lid and cook for 25-30 minutes, until stew is thick and veggies are tender.
Serve and enjoy!