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There's nothing like a good stew on a cold, wet evening, and there's a simple method you can use to make it taste even better.With the weather having been so miserable lately, we all need a bit of comfort food to warm us up, and nothing hits the spot much like a hearty portion of stew.

While it may seem easy to rustle up, sometimes getting it to taste delicious isn't always simple. Luckily for us, a recipe expert is on hand to tell people what to do, and it could make a big difference to your winter dinners going forward.

It's not the only way you can boost the flavour of your stew either. Previously, another cook revealed a trick you can use to instantly improve the taste.

Senior Recipe Development Manager at HelloFresh, Mimi Morley, explained exactly what people need to do. As the brand has thousands of folllowers on Instagram, her expert advice is definitely worth listening to.

According to her, you just need a simple ingredient to make a big difference. It's easy to transform your favourite dishes when you know what you're doing.

Mimi said: "Miso is a game changer when it comes to adding richness and depth to your stews. Add to a bowl with a few tablespoons of your sauce, whisk with a fork until incorporated and then add back into your stew.

"You'll never go back!" According to the food guru, that's all it takes to make a big difference, and it could really lead to transforming the meal.

If you haven't cooked with miso before, it's a traditional Japanese savoury seasoning made from fermented soybeans. It's sometimes mixed together with other ingredients like grains, rice or barley.

It's a thick, nutrient-dense paste ranging from sweet to salty and earthy in flavour. It offers a deep, savoury umami taste to soups, marinades, dressings and sauces.

Little you may know, it can also be added to stews. There's a simple reason why you may want to think about using it more too.

You may not have realised it before, but adding miso to stew is a great way to boost its flavour. This is because it works to add both depth and complexity to the dish.

It can really enhance the "meaty" umami flavour. In particular, it can make a difference to broths such as beef, chicken or vegetable stews. In fact, it can act as a "secret weapon" to turn a simple meal into a restaurant-quality dish.

The paste acts as a natural savoury, salty and slightly sweet flavour enhancer. It brings a rich, earthy depth to stews, which can lead to making the broth even tastier.

When it comes to picking which miso to use, white miso is milder and sweeter and red or dark miso is generally recommended for hearty, long-cooked stews as it offers a stronger, more robust umami flavour.

The key to success is adding it at the very end of the cooking process. You shouldn't boil it, but stir it in just before you serve.