Mulligan Stew

• 5 whole Potatoes
• 3 Tablespoons Canola Oil
• 1 whole Medium Sized Onion
• 1 can (12 Oz. Size) Corned Beef
• 1 can (15 Oz. Size) Tomatoes, Crushed, Diced Or Whole, Or Up To Half The Amount More If Needed
• 1 teaspoon Salt
• 1/2 teaspoons Ground Pepper

1. Begin by peeling and slicing fairly small 5-6 potatoes. In a large skillet, heat 2-3 tablespoons of oil. Add potatoes.
2. Chop onion. Add this to the skillet, too. Cover and turn heat to medium low. Use a spatula to turn over occasionally.
3. When potatoes and onions are beginning to soften, it's time to add the corned beef. Remove the corned beef from the can and mash it with a fork. Add to potatoes and onions. Open the can of tomatoes (diced, whole or crushed) and pour over everything. Check your consistency. Chances are you'll need another half a can of tomatoes. It should be stew-like with some liquid but still fairly thick.
4. Cover and let simmer for a few minutes to meld the flavors. Add salt and pepper to taste and serve.

potatoes, canola oil, onion, beef, tomatoes, salt, ground pepper

Taken from tastykitchen.com/recipes/soups/mulligan-stew/ (may not work)