Beef Stew Provencal

Ingredients

• 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