Slow-cooked Beef and Baby Corn Stew with Rice
Slow-cooked beef and baby corn stew is a fragrant main course where tender stewing steak simmers in coconut milk with Thai curry paste until meltingly soft. The TM7 slow cooking function develops deep, layered flavours without constant supervision, while fluffy rice cooks alongside for a complete, satisfying Asian-inspired dinner.
About this recipe
Slow-cooked Beef and Baby Corn Stew with rice, made in the Thermomix TM7, brings gentle Thai-inspired comfort to your weekly menu with almost no hands-on effort. Searching for slow cooker recipes or an all-in-one kitchen machine dinner that practically cooks itself will lead you straight to this gem: succulent cubes of stewing steak bathed in coconut milk and Thai curry paste, slowly braised until the sauce turns silky and the meat falls apart at the touch of a fork. Fresh baby sweetcorn adds pops of sweetness and bite, while long grain rice soaks up every aromatic spoonful. It is an ideal quick weeknight dinner to prep in the morning, since the TM7 slowcook function works for hours without supervision, letting the spices mellow and the coconut sauce thicken gradually. Serve it when you crave something warming, mildly spicy and deeply satisfying.
Preparation tips
- Cut the stewing steak into even, bite-sized cubes so every piece slow cooks at the same rate and turns equally fork-tender in the coconut sauce. Trim visible sinew beforehand for the silkiest result.
- Add the fresh baby sweetcorn only during the final stretch of slow cooking so the cobs stay sweet and juicy with a pleasant bite rather than turning soft and mushy in the curry sauce.
- Rinse the long grain rice until the water runs clear before cooking; this removes excess starch and guarantees separate, fluffy grains that soak up the Thai curry and coconut flavours beautifully.
Recipe variations
- Make a lighter version by replacing half the tinned coconut milk with water or a light coconut milk, keeping the Thai curry paste intensity while reducing richness — ideal if you prefer a gentler, brothier stew.
- For a vegetarian twist, swap the stewing steak for firm tofu or king oyster mushrooms and use a vegetable Thai curry paste; the slow-cooked coconut sauce delivers equally deep flavour over steamed long grain rice.
Thermomix TM7 Benefits
- Weigh the rice and coconut milk directly in the mixing bowl so every ratio for this Thai beef stew is exact without dirtying extra cups.
- Browning the stewing steak in the TM7 first builds a caramelised crust that deepens the flavour of the coconut curry sauce.
- Gentle heating keeps the coconut milk just below boiling so the Thai curry sauce stays silky and never splits during slow cooking.
- Mixing the Thai curry paste into the oil evenly blooms the spices, releasing their full aroma into the coconut stew.
- Slow steaming of the baby sweetcorn in the Varoma preserves its sweet crunch while the beef braises below.
Ingredients
- water
- sunflower oil
- white long grain rice
- stewing steak
- Thai red curry paste
- tinned coconut milk
- fresh baby sweetcorn
- fine sea salt