Bayou Beef Stew

We all enjoyed this... I just had to add some cayene pepper, of course ;)

1lb beef, cut into one inch chunks
1/4 c flour
2tbsp EVOO
4 carrots, diced
2 celery stalk, diced
2 large or 4 small russett potatoes, chopped
1/2 onion, chopped
2 garlic cloves, minced
1 large orange sweet pepper
1/2 c sherry cooking wine
2 1/2c vegetable stock
2 6oz cans tomato juices
1tsp Worcheshire sauce
1tbsp Cajun seasoning
1/2tsp black pepper
1/2tsp salt
2 bay leaves
1 1/2c frozen okra
1 1/2c frozen kale
brown rice, cooked

In 3 1/2 to 4 quart crockpot, pour stock and juice.  Add carrots, celery, and potatoes.  Turn to high and cover.  In a large skillet heat EVOO over medium high heat.  In a large zip lock bag, combine flour and Cajun seasoning.  Toss meat in mixture and add to skillet  Brown on all sides 1-2 minutes and add to slow cooker.  Cook onion, garlic and pepper for 2-3 minutes.  Add sherry to deglaze pan and cook 1-2 minutes longer; add to slow cooker.  Cook on high 8-10 hrs.  In last hour, stir in frozen okra and kale.  Remove bay leaves.  Serve over brown rice.