Paleo Recipes: Tequila Beef Stew with Lime Cream & Cabbage Slaw


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This is the first in a series of primal and paleo recipes designed by Pauli Halstead, author of Primal Cuisine: Cooking for the Paleo Diet. Pauli has over 30 years experience in the restaurant and catering business, and her recipes produce dishes that could grace the table of a fine dining establishment yet are simple to prepare too. I am honored she agreed to feature her recipes on Paleo/NonPaleo! You can find out more about Pauli at her website: Primal Cuisine and on Facebook.

Tequila Beef Stew with Lime Cream & Cabbage Slaw
Serves 8
This fragrantly spicy south of the border beef stew is a great party dish. The cabbage slaw with the jalapeños is a zippy accompaniment.
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Beef Stew
  1. 2 ½ – 3 pounds grassfed stew beef, cut into 2 inch cubes
  2. 2 teaspoons sea salt and freshly ground pepper
  3. 4 tablespoons cold pressed sesame oil, divided
  4. 1 medium yellow onion, chopped
  5. 1 teaspoon chopped garlic
  6. 14 ounces Muir Glenn or San Marzano plum tomatoes, chopped, juice reserved
  7. 1 tablespoon fresh oregano leaves, chopped
  8. 1 tablespoon ground cumin toasted in a small pan
  9. Garnish: lime cream, avocado slices (3 per person), cilantro sprigs, lime wedges and crumbled sheep’s milk feta cheese
Braising Marinade
  1. 2 large dried chipotle chiles
  2. 2 large dried ancho chiles
  3. 1½ cups homemade vegetable stock
  4. ¼ cup tequila (silver)
Cabbage Slaw
  1. 4 tablespoons extra-virgin olive oil
  2. 6 tablespoons finely minced white onion
  3. 4 tablespoons chopped cilantro leaves
  4. 4 teaspoons jalapeño peppers, seeded and finely diced
  5. 3 tablespoons fresh lime juice
  6. pinch of sea salt
  7. 6 cups red and white cabbage, very thinly sliced
Lime Cream
  1. 1 cup Green Valley lactose-free sour cream or Capretta Rich and Creamy Goat Yogurt*
  2. 1 tablespoon, or more, lime juice
  3. *You can also substitute coconut cream.
  1. Preheat the oven to 350 degrees.
  2. For the stew: Season the beef cubes with the sea salt and pepper. Heat 3 tablespoons of the sesame oil in a heavy-bottomed skillet over medium heat. Brown the beef very well in small batches. Transfer the meat to a bowl. In the same skillet, add the remaining sesame oil and brown the onion and garlic, about 5 minutes. Stir in the tomatoes, juice, oregano and toasted cumin. Stir well to incorporate flavors. Set aside.
  3. For the braising marinade: In a heavy-bottomed skillet over medium heat toast the chilies until fragrant and puffy, turning them occasionally. Set aside to cool, then remove the stems and seeds. Place the chilies in a bowl and cover with the stock and tequila. Reserve this braising mixture to add to the stew.
  4. To finish preparing the stew: Transfer the beef mixture and the braising marinade to a large Dutch oven and add enough water to barely cover the beef. On the stove burner, heat the mixture to a boil, then transfer it to the preheated oven and cover with the lid. Bake the stew until very tender, about 3 hours.
  5. For the slaw: Whisk all the ingredients, except for the cabbage, in a bowl. Just prior to serving, toss the dressing with the sliced cabbage in a large bowl.
  6. For the lime cream: Mix the yogurt and lime juice in a bowl. Set aside to use as a garnish.
  7. To serve: Skim the fat off the top of the braising liquid. Ladle the stew into large soup bowls and swirl the lime cream on top. Garnish with the avocado slices, cilantro, crumbled feta, and lime wedges. Serve the slaw on the side.
  1. Tequila Beef Stew with Lime Cream & Cabbage Slaw is from the book, Primal Cuisine: Cooking for the Paleo Diet by Pauli Halstead, available from and Barnes & Noble.
Adapted from Primal Cuisine: Cooking For The Paleo Diet
PaleoNonPaleo /

pauli halsteadPauli Halstead has enjoyed over thirty years experience in the catering and restaurant industry. Quality ingredients have always been a priority for Pauli, and before it was fashionable, she regularly shopped for organic produce at local farmers markets in addition to having her own garden.  Resolving her health issues though adopting a paleo/Primal diet, she has become passionate about the lifestyle and now brings her extensive experience to bear when creating delicious paleo food. The above recipe is from her book, Primal Cuisine: Cooking for the Paleo Diet, available from and Barnes & Noble.

amazon, modern no nonsense guide to paleoAre you struggling to sustain a paleo lifestyle change? Or not sure how to start? Or perhaps those around you are resistant and you’re feeling undermined and unsure. The Modern, No-Nonsense Guide to Paleo provides practical tools to ease the transition to a full-on paleo life. Each chapter includes strategies, tips and checklists to identify the actions to power you on your paleo journey and create sustainable change. Buy it at

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