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Consider meat cuts when making stew chefs advised

Meat cuts need to be taken into consideration when making a stew

Chefs planning on adding modern British recipes such as beef stew to their menu have a number of things to take into consideration when deciding on the perfect recipe.

This is according to writer for the Guardian's Word of Mouth blog Felicity Cloake, who explained the first hurdle to clear is deciding what cut of meat to use.

She said she generally opts for stewing steak when following beef recipes such as this, but, after reading an endorsement for the shin from Delia Smith, elected to try this cut - and found the stewing steak serving to have "thinner and less unctuous" gravy, even though it was ready faster than the creation containing shin meat.

There is also the issue of what to use to thicken the dish, with Ms Cloake opting to make some dumplings to add to the stew rather than potatoes, along with some turnips.

Chefs may want to consider serving carrot soup as a starter before a beef stew and Marco Pierre White, writing in the National, recently advised adding spices to make it more interesting.

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