Gluten-Free Beef Spezzatino with Rosemary Roasted Potatoes Recipe

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• 6
  tablespoons
  extra-virgin olive oil,
  divided
• 2
  pounds
  beef stew meat,
  trimmed 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 cut into sixths
• 1
  yellow onion,
  sliced into 1/4-inch rounds
• 1/2
  cup
  red wine
• 2
  small rosemary sprigs
• 1/2
  teaspoon
  red pepper flakes
• 1
  bunch chard,
  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

1. In a large Dutch oven or heavy 6-quart saucepan over medium heat, warm 1/4 cup of the olive oil. Season the beef with 2 teaspoons salt. Arrange the meat in a single layer as much as possible and let it brown, undisturbed, for 10 to 14 minutes; the tops may still look slightly raw.

2. While the beef browns, chop the tomatoes and reserve their juice. Slice two garlic cloves and mince the third; set the minced clove aside.
3. Scatter the carrots, onion, and sliced garlic over the meat. Increase heat to high, pour in the red wine, and stir to deglaze the pan, scraping up browned bits. Cook until the wine reduces by half, about 2 to 3 minutes.
4. Add the tomatoes with their juice, one rosemary sprig, the red pepper flakes, and 1/2 cup water. Reduce heat to low, partially cover, and simmer, stirring occasionally, for 1 1/2 hours.
5. Stir in the chard and continue to simmer, uncovered, until the meat is mostly tender when pierced with a fork, about 30 minutes. Remove from heat and let the stew rest, covered, for 20 minutes to further tenderize.

6. Meanwhile, preheat the oven to 400°F. Strip the leaves from the remaining rosemary sprig. Toss 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. Roast, turning once or twice, until browned and crisp, about 40 to 50 minutes.

7. Combine the minced garlic, parsley, and lemon zest in a small bowl. Remove and discard the rosemary sprig from the stew, then adjust seasoning to taste. Serve the stew over the roasted potatoes and garnish with the parsley-lemon mixture.