Add a Pinch Sugar

• You don’t even need a whole spoonful of sugar to help the stew go down in a delightful way. Even a pinch of granulated or brown sugar can add a sweet background flavor to stew. Stir the stew well after each added pinch to give the sugar time to dissolve into the broth.

Drop a Dollop of Syrup

• A few drops of sweet syrup can do wonders for even the dullest stew. Use honey for a potent flavor, or brown rice syrup for a mellow sweetness. Go for a woodsy flavor that pairs well with everything from chicken to beef by adding maple syrup. Stir molasses into the stew for something rich and deep. As with sugar, it’s important to mix the stew well after each addition to ensure the syrup dissolves into the broth.

Stir in Vegetables

• You can use a garden’s worth of vegetables to sweeten up any stew. Tomatoes, carrots, celery, cucumbers and winter squashes add a mildly sweet taste to stews ranging from red meat to vegetarian. Sweet potatoes, sweet peas, beets and sweet corn add more sweetness, yet they’re just as versatile as the lighter vegetables. Add small pieces to the stew and simmer to create small bursts of flavor. You can also puree the vegetables and stir them into the broth to increase the overall sweetness in the broth.

Go Herbal

• There are many herbs that provide a hint of sweetness to any stew. Sweet basil and flat-leaf parsley both add a versatile sweet taste that pairs well with any vegetable or meat. Dill provides an echo of sweetness combined with an almost licorice flavor. Roasted garlic -- roasted to caramelize the sugar -- adds a heady sweet with a sharp bite.

Try Some Juice

• The right juice paired with the right stew can lead to surprisingly tasty results. Whatever you use, you may need to simmer out the excess liquid from the juice to keep your dish at stew consistency. Apple juice works well with beef, chicken and vegetable stews. However, it tends to clash with seafood dishes. Orange juice pairs particularly well with beef or seafood stews. Lemon juice works with almost any stew, but adds a strong tang as well.