Beef & Roasted Tomato Stew with Mushrooms

This is an amazing stew with 100% whole food.  No preservatives.  Nothing canned.  Just pure and natural food like nature intended.  It tastes of fresh roasted tomatoes and mushrooms with a hint of orange.  I kept the seasonings simple with just a hint of my grandmother's secret ingredient (allspice) and a bay leaf to compliment, without overpowering, the roasted tomatoes.  This is one of my favorite meals to make in the winter.  I hope you enjoy it as much as I do. Happy cooking!

Rich, filling, and perfectly healthy

Ingredients (Serves 4):
2lb tomatoes on the vine (or any ripe delicious looking tomatoes)
1tbs extra virgin olive oil (preferably first cold press)
2lb beef chuck roast, cut into 1" chunks
1tbs macadamia nut oil
1 large yellow onion, diced
1tbs minced garlic
1tbs butter, preferably organic
1 bay leaf
1/4tsp allspice
1/2tsp orange zest
16oz sliced mushrooms
fine sea salt
fresh ground pepper

Directions:
1. Preheat oven to 450F.  Wash your tomatoes and place them on a baking sheet lined with nonstick foil.  Then coat them generously with 1tbs olive oil.  Sprinkle with sea salt and fresh ground pepper.  Place them in the center of the oven and roast for 45 minutes (they should burst and the tops should brown/blacken).  Remove and let cool slightly before roughly chopping.
2. Meanwhile, heat 1/2tbs macadamia nut oil in a stock pot over medium high heat.  Work in 2 batches:  brown the beef cubes on each side and then remove to a bowl.  Repeat with the last of the oil and the beef.
3. Heat butter in the same stock pot after the beef has been removed.  Add onions and garlic and cook, stirring frequently, until onions soften an begin to brown.  Add the beef and any accumulated juices back to the pot.  Then add your chopped roasted tomatoes, bay leaf, allspice, orange zest and mushrooms.  Stir well.  Cover and let simmer for 30 minutes then uncover and let simmer 15-30 minutes more or until beef is tender and sauce has reduced.  Ladle in a bowl and serve hot.