To my husband Ted, beef stew, maple syrup, and nectar of the gods all tie for first place on his culinary love list. We buy maple syrup at the local farm, and I've yet to come up with a good recipe for nectar of the gods, but I do love to make stew. Most often it's chock full of root vegetables like turnips and potatoes and rutabaga, of which I'm not a big fan, so I tend to leave the stew for Ted. However, this honey Sriracha beef stew includes only carrots and onions, with nothing else to distract from the sweet-hot gravy, and I absolutely love it. Although I make this in the slow cooker, you could adapt the recipe easily for stovetop cooking. This lick-your-lips beef stew (I think it would be delicious made with lamb, too) is a great dish to make ahead and have on hand for weeknight dinners. Adjust the amount of heat and sweet at the very end of the cooking time.