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.