Beef Jambalaya

  • 1 lbs Boneless stewing beef
  • 1 tsp Dried thyme
  • 3 Tbsp Vegetable oil
  • 1 Green bell pepper; chopped
  • 1 cup Green onions; chopped
  • 1 cup Celery; sliced
  • 1/2 lbs Mushrooms; sliced
  • 2 cup Water
  • 1/2 cup Sherry
  • 2 Beef flavored bouillon
  • 1 Tbsp Worcestershire sauce
  • 2/3 cup Rice image placeholder

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 Tbsp 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.

Servings: 4
Submitted by: Recipe Group Member