Corned Beef Stew

Chop 2 onions and fry gently in a large pan for a couple of minutes. Add 4 potatoes diced into medium sized chunks, 3 chopped carrots, a sliced leek and a cupful of frozen peas. (You use any other veg that you have – swede, spinach, turnip). Cover with water and bring to the boil. Once boiling simmer on a low heat. Add two beef stock cubes to the mixture and cook for 10 minutes before adding a can of corned beef. Continue to cook until the potatoes are tender. Serve with crusty bread or dumplings.