Beef and Brown Rice Stew

1 Tbs vegetable oil
2 cups onion -- thinly sliced
1 tsp allspice
1 tsp chili powder
1 tsp pepper
8 oz beef chuck; visible fat removed. cut into 3/4-inch chunks
6 cups water
1 can (28 oz.) crushed tomatoes
1 1/4 cups long grain brown rice; uncooked
3 beef bouillon cubes
1 package 10 oz. frozen green beans

Heat oven to 350. Heat oil in a 4-quart Dutch oven over medium heat. Add onions and cook, stirring often, 7 minutes until translucent. Add spices and meat. Cook 5 to 6 minutes stirring 2 or 3 times.

Stir in water, tomatoes, rice and bouillon cubes. Bring to a boil. Cover and bake for 1 to 1 1/4 hours until rice and meat are tender. Stir in green beans. Cover. Bake 10 more minutes until green beans are tender.

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