Beef Jambalaya 1

1 pound boneless stewing beef

1 teaspoon dried thyme

3 tablespoons vegetable oil

1 green bell pepper -- chopped

1 cup green onions -- chopped

1 cup celery -- sliced

1/2 pound mushrooms -- sliced

2 cups water

1/2 cup sherry

2 beef flavored bouillon

1 tablespoon Worcestershire sauce

2/3 cup rice

Cut beef into 1/2-inch cubes. Toss with thyme. Season with salt and pepper. Heat 2 tablespoons oil in skillet. Stir in green pepper, green onion, celery and mushrooms. Cook until tender; remove from pan. Add remaining tablespoon oil to pan. Stir in beef. Cook until browned. Stir in water, wine, beef bouillon cubes and Worcester- shire sauce. Simmer, covered, 30 minutes. Stir in rice, cook 25 minutes longer, or until rice is tender. Stir in precooked vegetables, stirring constantly until heated through.