How to address this burnt sugar conundrum
I would do this in a non-stick pan, then throw this into the stew/pot, usually with some meat or something else first in the pot you are stewing in. The reason it sticks, is b/c sugar tends to stay together, so if sugar is at the bottom of a pan it draws more sugar to the bottom, along with all the browned meat bits. I also like to de-glaze the pot you brown the meat in for more flavor and less cleaning.