Beef cuts for stews/casseroles?

[Liquid_Entity]

Last year I was buying Onglet (hanger steak) from Donald Russell but they haven't been selling it for ages on their website. I used it for stews and casseroles and the meat was melt in the mouth stuff.

I just checked out Turner & George meat market website and they sell Onglet but it's listed as a fry meat like cooking steaks and not mentioned about using in a stew/casserole.

So what is your best cut for stews/casseroles?

 

[Liquid_Entity]

Shin is good, ox tail and feather are both good. You like using onglet, so why not carry on.

Well it was more of a, should I have been using this cut rather than something else, kind of a question.

I'll just keep getting Onglet, although Donald Russell stopped doing it. Anywhere else online anyone know about?