Potato Stew - cooking recipe

Ingredients

4 tablespoons rendered bacon fat
4 russet potatoes, peeled and cubed
1/2 cup chopped onion
2 (14 1/2 ounce) cans diced tomatoes
1 clove garlic, pressed
1 (14 1/2 ounce) can sliced carrots, drained or 1 1/2 cups fresh cooked carrots
1 bay leaf
salt
pepper

Preparation

Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
Add remaining ingredients and simmer until potatoes are tender.