Why use tapioca in beef stew?

Here's why:

* Flavor: Tapioca has a neutral flavor, which wouldn't add much to the rich and savory flavors of a beef stew.

* Texture: Tapioca becomes gelatinous when cooked, making it unsuitable for the hearty, chunky texture of a traditional beef stew.

* Purpose: Tapioca is typically used as a thickener for sauces, puddings, and desserts. It's not a common ingredient in savory dishes like beef stew.

If you want to thicken a beef stew, you can use traditional methods like:

* Flour: A simple and effective option.

* Cornstarch: Another common thickening agent.

* Butter and Flour (roux): Creates a richer and smoother sauce.

* Tomato Paste: Adds a depth of flavor and some thickening power.

So, while you wouldn't typically find tapioca in beef stew, there are many other great options for thickening your stew and creating a delicious and satisfying meal.