Beef& Brown Rice Stew

1 tablespoon vegetable oil

2 cups onion -- thinly sliced

1 teaspoon allspice

1 teaspoon chili powder

1 teaspoon pepper

8 ounces beef chuck, visible fat removed cut into -- 3/4-inch

chunks 6 cups water

1 can (28 oz.) crushed tomatoes

1 1/4 cups uncooked long grain brown rice

3 beef bouillon cubes

1 pkg. (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.