What is the best thickening to use in slow cooker recipes? I tried your burgundy beef stew recipe and exped the tapioca to thicken the sauce. It did not seem to thicken it at all.
We choose to use quick-cooking tapioca as it holds up to the longer cooking times, where flour and cornstarch break down with longer cooking. Make sure to choose the quick-cooking tapioca. You can even grind it a little before adding it to the cooker so it disperses throughout the mixture better, but this is not necessary.