Lamb and Potato Stew

Time

2 quarts

2 lbs.	lean lamb stew meat, cut into 1-inch pieces
1/2 cup	chopped onion
6	md. potatoes, peeled and diced
4	carrots, diced
1-1/4 cup	water
1 can (1 lb.)	tomatoes with liquid, chopped
1/2 cup	diced celery
1-1/2 tsp.	salt
1/2 tsp.	pepper
1/2 tsp.	garlic powder
1/2 tsp.	dried thyme
1/2 tsp.	dried basil
1 to 2	bay leaves

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