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Gluten Free Beef Spezzatino with Roasted

Beef Spezzatino with Roasted Rosemary Potatoes Gluten-Free Recipe

Servings 4
Calories 596 kcal
Author Kate Leahy

Ingredients

  • 6 tablespoons extra-virgin olive oil, divided
  • 2 pounds beef stew meat, trimmed of excess fat and cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 (28-ounce can) peeled whole tomatoes
  • 3 cloves garlic
  • 2 carrots, peeled and each cut into sixths
  • 1 yellow onion, sliced into 1/4-inch thick rounds
  • 1/2 cup red wine
  • 2 small rosemary sprigs
  • 1/2 teaspoon red pepper flakes
  • 1 bunch chard, thick stems sliced thinly and leaves chopped (about 4 cups)
  • 4 red potatoes, (about 1 pound), cut into 1-inch cubes
  • 1/2 cup chopped Italian parsley
  • 1 tablespoon lemon zest

Instructions

  1. In a large Dutch oven or heavy 6-quart saucepan over medium heat, heat 1/4 cup of the olive oil. Season the meat with 2 teaspoons salt. Place the beef in the pan in one layer as much as possible and let brown, undisturbed, for 10 to 14 minutes (it’s okay if the tops still look raw).

  2. Meanwhile, chop the tomatoes, saving their juice. Slice 2 of the garlic cloves. Mince the remaining clove and set aside.
  3. Scatter the carrots, onion, and sliced garlic on top of the meat. Raise the heat to high, pour in the wine, and stir to dislodge the meat from the pan bottom. Cook until the wine has reduced by half, 2 to 3 minutes.
  4. Add the tomatoes and their juice, 1 rosemary sprig, the red pepper flakes, and 1/2 cup water. Lower the heat to low, partially cover, and cook, stirring occasionally, for 1-1/2 hours.
  5. Stir in the chard and simmer, uncovered, until the meat is mostly tender when pierced with a fork, about 30 minutes. Remove from the heat and let sit, covered, for 20 minutes to further tenderize.

  6. Meanwhile, preheat the oven to 400°F. Remove the leaves from the remaining rosemary sprig. Put the potatoes in a large baking dish with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the rosemary leaves and toss to coat. Roast the potatoes, gently turning with a spatula once or twice during cooking, until browned, 40 to 50 minutes.

  7. In a small bowl, mix together the minced garlic, parsley, and lemon zest. Remove and discard the rosemary sprig from the stew, and season the stew to taste with salt. Divide the potatoes among bowls, top with a helping of stew, garnish with the parsley mixture, and serve.
Nutrition Facts
Beef Spezzatino with Roasted Rosemary Potatoes Gluten-Free Recipe
Amount Per Serving
Calories 596 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 6g38%
Cholesterol 105mg35%
Sodium 458mg20%
Potassium 1741mg50%
Carbohydrates 34g11%
Fiber 6g25%
Sugar 9g10%
Protein 43g86%
Vitamin A 6767IU135%
Vitamin C 48mg58%
Calcium 142mg14%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.