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As the colder, darker evenings draw in, many Brits will be turning to their slow cookers for some comforting meals. One of the most popular dishes to make during this season is a hearty stew, often served with dumplings. ‌

With beef the UK’s top choice for stew, chef Mike Reid has highlighted lesser-known cuts that he says will elevate your slow-cooked meals. ‌

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

Although slightly more expensive than other beef cuts, the chef believes it offers good value for money due to its versatility in various dishes.

"Whether you put it into a pasta to make a ragu, or turn it into a curry - I

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