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Lamb and Potato Stew

2 lb Lean lamb stew meat, cut into 1" pieces
1/2 c Chopped onion
6 md Potatoes, peeled and diced
4 Carrots, diced
1 1/4 c Water
16 oz Can tomatoes with liquid, cut up
1/2 c Diced celery
1 1/2 ts Salt
1/2 ts Pepper
1/2 ts Garlic powder
1/2 ts Dried thyme
1/2 ts Dried basil
1 To 2 bay leaves

In a large kettle or Dutch oven, combine all ingredients. Cover and bake at 250 degrees F for 3 to 4 hours or until tender. Remove bay leaves before serving.

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