Beef Jambalaya

• 1 pound beef boneless
• 1 teaspoon thyme dried
• 3 tablespoons vegetable oil
• 1 each green bell peppers
• 1 cup scallions, spring or green onions chopped
• 1 cup celery sliced
• 1/2 pound mushrooms sliced
• 2 cups water
• 1/2 cup sherry
• 2 each beef stock
• 1 tablespoon worcestershire sauce
• 23 cup rice

1. Cut beef into 1/2 inch cubes.
2. Toss with thyme.
3. Season with salt and pepper.
4. Heat 2 tablespoons oil in skillet.
5. Stir in green pepper, green onion, celery and mushrooms.
6. Cook until tender; remove from pan.
7. Add remaining tablespoon oil to pan.
8. Stir in beef.
9. Cook until browned.
10. Stir in water, wine, beef bouillon cubes and Worcestershire sauce.
11. Simmer, covered, 30 minutes.
12. Stir in rice, cook 25 minutes longer, or until rice is tender.
13. Stir in precooked vegetables, stirring constantly until heated through.

beef, thyme, vegetable oil, green bell peppers, scallions, celery, mushrooms, water, sherry, beef stock, worcestershire sauce, rice

Taken from recipeland.com/recipe/v/beef-jambalaya-39272 (may not work)