To store this stew for later, refrigerate in a shallow container so it cools rapidly. Once completely cooled, cover tightly and refrigerate for up to 3 days.
To freeze this stew, pour into freezer containers, leaving 1/4 - 1/2 inch headspace (because soups expand as they freeze) and store for up to 6 months.
Want to take your slow-cooker meal to an outing? Simply wrap the slow-cooker in a towel or newspaper to keep it warm. Attach rubber bands around the handles to secure it for travel.
Because tapioca is one of the few thickeners that does not break down during long, slow cooking, it can be added at the beginning of the cooking time. Thickeners such as flour and cornstarch are best added at the end of the cooking time.
For food safety reasons, recipes made in the slow cooker need to reach a safe cooking temperature (140°F) within 3 hours. That's why it isn't a good idea to assemble the ingredients and refrigerate them or use frozen ingredients.