A lot of the color issue, "the color just seems to be a little off. It's slightly grey." is most likely due to the meat's not being browned well.
The key to browning properly is high heat and small batches being browned at one time. Get the pot really hot with the fat then add some of the meat. Cubes of meat should be scattered around the bottom of the pan with space between the pieces. Leave the meats undisturbed in the pan. Don't move the meat around and let the cubes get good and dark.
Browned means the color of dark chocolate on all six sides. The gray color that beef turns as soon as it hits a hot pot is not brown, it's gray.
When you're done browning properly, there should be a dark brown coating on the bottom of the pot as well. That will lift off and dissolve into the stew for added color and great flavor later in the process.
Your stew will taste even better than it did when it was gray.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan