Cornbeef Stew

4 med. potatoes
4 med. carrots
1 lg. onion
1/2 sm. rutabaga (opt.)
1 tin corn beef
1 Knorr beef bouillon stock cube (see note)
Water to cover
Salt at the end of cooking time to taste

Peel veggies and cut into small pieces. Chop cornbeef. Put all ingredients into medium size pan. Bring to a boil, simmer 15 minutes or until tender. Serve with crusty bread.