Beef Stew Provencal

• 4 medium carrots, chopped
• 4 celery ribs, chopped
• 1 cup beef broth
• 1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
• 1 can (6 ounces) tomato paste
• 1 small onion, chopped
• 1/3 cup honey
• 1/4 cup balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil
• Hot cooked mashed potatoes or egg noodles

1. In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker.
2. Cover and cook on low for 6-8 hours or until beef is tender. Serve with mashed potatoes.

carrots, celery, beef broth, tomatoes, tomato paste, onion, honey, balsamic vinegar, garlic, thyme, onion powder, white pepper, chuck roast, allpurpose, salt, pepper, olive oil, potatoes

Taken from www.tasteofhome.com/recipes/beef-stew-provencal/ (may not work)