The first answer is to cut your meat into chunks, lightly flour (I like to put a little seasonings in the flour), and brown them good and well before you start. The trick to this step is to not crowd the pan, you want them dark. Since you are making a stew, you don't care if the meat is cooked through since you're going to, well, stew it later. But this browning adds the color and flavor for later.
The other answer is roux. I'm not very good at making it myself, but you take butter and/or oil and when it is hot, add flour a bit at a time until it turns the color you want it to be, then whip in some water. I've found a brand of demi-glace that is a shortcut that I like, but it ain't cheap. You add this to your stew if it isn't the pretty color you want, et voila! You can even make a completely vegetarian stew have a pretty color!
Someone out there in DC land will give you better instructions on roux.