Place the stew beef in a dish or container that you can put in the fridge for marinating. Whisk together the spruce-tip maple syrup, olive oil, balsamic vinegar, garlic, and ¼ teaspoon of salt.

Reserve about one-quarter of the marinade and set it aside in a small dish. Pour the remaining marinade over the beef, toss to coat, and put in the fridge to marinate for at least an hour.

Meanwhile, cut up the vegetables into roughly 1-inch pieces or about the same size as the pieces of stew beef. If using wooden skewers, place them in water to soak for at least 30 minutes to prevent burning.

When the beef is done marinating and the vegetables are ready, start assembling your kabobs. Place pieces of beef and the vegetables onto the skewers in any preferred order. Continue to do so until you’ve used up all the ingredients. Sprinkle the remaining ¼ teaspoon of salt over them.

To cook the kabobs in the oven: Arrange the skewers on a parchment-lined baking sheet and bake at 375ºF for about 15 minutes, rotating them halfway through cooking. Then, brush the kabobs with the reserved marinade and place them under the broiler for 3 to 5 minutes or until they’re slightly charred and crispy.

To cook the kabobs on the grill: Arrange the skewers on a grill preheated to medium-low. Cook for 8 to 10 minutes or until the beef is cooked through and slightly charred. Turn the kabobs every couple of minutes for even cooking and brush with the reserved marinade in the last couple of minutes.