Ingredients
2 pounds lean lamb stew meat, cut into 1-inch pieces1/2 cup chopped onion4 to 6 medium potatoes, peeled and diced4 carrots, diced1-1/4 cups water1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup diced celery1-1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon dried basil1 to 2 bay leaves
Preparation
In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Discard bay leaves before serving.
