Lamb and Pimiento Stew, Slow Cooker

Slow Cooker Lamb Stew

The pimiento and sherry add a Spanish flavor to this slow cooker stew. Serve with simple boiled potatoes.


  • 14oz (420gr) lamb, cut into medium pieces
  • 3 medium shallots, peeled, cut in half the long way
  • 1 rib celery, sliced
  • 4oz (120gr) pimiento, sliced
  • 2 cloves garlic, minced
  • 1 tbs parsley
  • 1 tsp za’atar
  • 1 tsp cumin
  • 2 tbs tapioca
  • 1/2 cup (4oz, 120ml) sherry
  • 1/2 cup (4oz, 120ml) beef broth


  • Combine shallots, celery, garlic, herbs, cumin, beef broth and tapioca in the slow cooker.
  • Top with lamb, and lay the pimiento on the lamb.
  • Pour the sherry over the top.
  • Cover, cook, low heat, for 6 hours.
  • Serve.


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

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