If you want to make your own beef stew and *quickly*, you'd need to use a pressure cooker or you'd need to cut the stew beef into very small pieces so they'd be thinner (making stew beef or cooking other cuts that have a lot of connective tissue will be tough if not cooked for a "long time at a low temperature" --i.e., cooked low-and-slow).
Having a thick "sauce" in the stew is a matter of not using too much liquid in the first place, and perhaps using a thickener after the stew is cooked if needed (or just mashing up some of the ingredients, like the potatoes perhaps, to thicken then sauce).
I have an electric pressure cooker I love now (Instant Pot DUO60), but previously had only a stovetop pressure cooker. In both cases I cooked beef stew much faster than using a regular pot on the stove or in the oven. Here's a copy of my method for making beef stew, copied from another answer of mine:
The way I cook my (tasty) beef stew takes about 15 minutes of actual pressure cooking time (in a regular 15 psi stovetop pressure cooker, just a cheapie Presto) but I do it in two steps (8 min + 7 min). That's because the stew meat will take longer to cook than the veggies, and if the veggies are cooked for the whole time along with the meat they'll be *really* mushy.
Here's my recipe:
1 - 1 1/2 lbs beef stew meat (cut into 3/4"- 1" pieces)**
1 T oil or fat
1/2 t salt... some fresh black pepper... 1/2 t paprika (heaping)
1 lg onion (chopped)
2 lg carrots, chopped into thick slices
2 sm-med celery ribs (chopped into thick slices) with leaves...celery could be optional
3 lg potatoes, chopped into 1" hunks
1 bay leaf
1 1/2 c water ("stock"/etc not needed, but could try some red wine as part of liquid if wanted)
...heat oil in open pressure cooker and brown beef pieces ...(op) browning in 2 batches is best since will sear when temp doesn't drop from overcrowding
...add the salt, pepper, paprika
...cover and heat on high till slow jiggling/hissing begins (turn heat down till only few jiggles per minute)
...cook at pressure for 8 min ... (quick release) cool closed cooker under running water, then open
...add all remaining ingredients, then cover and heat again
...cook at pressure for 6-8 min after slow jiggling begins... quick release cool, then open
(...can add a squirt or two of Worcestershire sauce if needed)
...thicken the stew liquid, if desired, by smushing some of the potatoes in the pot (and/or add 1 T flour in 1/4 c cold water as thickener, then cook few minutes)
(Nowadays in my ELECTRIC pressure cooker, I do the same basic steps but may add one minute more to each of the pressure steps, I'll use the "Stew" or "Manual" setting, I don't have to deal with the hissing-and-turning-down parts since those are automatic, and doing the quick release is easier too.)
** I use a package of precut "stew beef," but I trim off a bit more of the fat and then cut the hunks into smaller bite-size pieces.