Stews taste 'like heaven' if you use lesser-known cut of meat

As the colder and darker nights settle in, many people will be looking to cook tasty comfort meals in their slow cookers. One of the most popular dishes to make during this season is a hearty stew, often served with dumplings.

With beef named the UK's most popular stew ingredient, chef Mike Reid, who opened the doors to his new restaurant Chophouse and Tavern in London last month, has shared which cut of meat he calls "heaven."

"My favourite secondary cut for a stew, curry, or slow cook is oxtail, slow-cooked until it's falling off the bone," he said. "It's absolutely heaven, just heaven. You can't go wrong."

While slightly pricier than other cuts of beef, Mike says it's good value for money as it can also be used in various other dishes.

"Whether you put it into a pasta to make a ragu, or turn it into a curry - I even make dumplings or patties out of it sometimes. It's so, so versatile.

"It's one of my favourite cuts of beef. I absolutely love it. It's getting more pricey, but it's still one of the cheaper ones, you know? And it's just amazing value - that and beef shin.

"Beef shin is another one I love using for slow cooks. Because people don't use it much, it's relatively cheap by comparison.

"It's great for any braised, slow-cooked dish, [and it's] beautiful in pies. I'm using it in pies at Chop. But yeah, I love it for pasta mixes and stews and all that sort of thing."

Along with the main ingredient, the father-of-two also shared what to bulk the dish out with.

"I love getting grains in there - I love barley, I'm a huge lentil lover as well, and beans. It's my way of getting in all your grains and flax seeds, and it's an easy one to, not hide it, but just bulk it out.

"You know, just double the volume. Lots of veggies, lots of pumpkins, lots of sweet potatoes - I love it."

If your stew ends up too watery, the chef has also offered his top tips for a thicker, richer consistency.

"Be careful about what you put in there," he warned. "Obviously your potatoes, sweet potatoes, pumpkin - all that sort of stuff contains starch, which will naturally thicken the stew. And then your grains as well, things like barley or lentils - they'll all thicken it too. That's one natural way of doing it.

"You can then go down the flour route as well, if you're doing a beef one. You can dust it in plain flour before sealing off the beef, which will thicken your sauce later. Or you can just do a slurry - a little cornflour, a little water, mix it together, and add it at the very end.

"It'll bring all those liquids together into a nice, thicker sauce. Really simple fixes whichever way you go."

Beyond stews, the celebrity chef has crafted numerous dishes for his new restaurant, Chophouse and Tavern, located on Liverpool Street in London. Opened last month, the venue pays homage to the 18th century through its decor, artwork, and menu.

Signature dishes include a roast chicken pie, pigs' head, and one of Mike's personal favourites - pea soup. "It's such a simple recipe, but packed with flavour. The pea soup is beautiful on a plate with a little crème fraîche and fresh peas as garnish," he shared.

When asked how to stand out in the competitive world of hospitality, particularly in London, Mike added:"You've got to do something you're proud of and true to you. It's impossible to stand out in London because it's such an oversaturated market - there's so much amazing talent and also a lot of rubbish.

"There's something at every end of the spectrum. For me, I just try to make food I want to eat. For this project, I wanted to do something humble, with a real nod to history, but just have fun with a little modern interpretation."

You can catch more of Mike Reid's tips on Channel 5's The Taste Test Restaurant.