The pimiento and sherry add a Spanish flavor to this slow cooker stew. Serve with simple boiled potatoes.
I use dry sherry, but any type will work. You could substitute 1/4 cup (2oz, 60ml) Balsamic vinegar and increase the beef stock by the same.
If you can, give it a quick stir after 4 or 5 hours.
Keywords: Lamb Stew, Slow Cooker, Pimiento