• 2-1/2 lbs beef for stew (cut into 1-inch pieces)
• 2 cups water
• 1 pkg dry vegetable soup mix
• 1 lb asparagus (cut into 2-inch pieces)
• 8 oz mushrooms (cut in half)
• 2 tbsp cornstarch dissolved in 1/4 cup water
• salt and pepper to taste

• Combine beef, water, and soup mix in stockpot.
• Bring to boil.
• Reduce heat and cover tightly.
• Simmer 1.75 to 2.25 hours or until beef is fork-tender.
• Add asparagus and mushrooms to stockpot.
• Bring to a boil.
• Reduce heat to medium.
• Cook uncovered for 4-5 minutes or until asparagus is crisp-tender, stirring occasionally.
• Stir in cornstarch mixture.
• Bring to a boil.
• Cook 1 minute, stirring occasionally.
• Season with salt and pepper, as desired.
• Serve while hot.

Makes 6-8 servings.

• Stew can be served over steamed new potatoes (as shown in photo).