Combine beef, water and soup mix in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Add potatoes and mushrooms to stockpot; bring to a boil. Reduce heat; cover and simmer, covered 10 minutes. Stir in asparagus; continue cooking, covered, 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in cornstarch mixture; bring to a boil. Cook 1 minute, stirring occasionally. Season with salt and pepper, as desired.
Nutrition information per serving: 297 Calories; 81 kcal Calories from fat; 9 g Total Fat; 3 g Saturated Fat; 3 g Monounsaturated Fat; 76 mg Cholesterol; 421 mg Sodium; 23 g Total Carbohydrate; 3.9 g Dietary Fiber; 31 g Protein; 5.1 mg Iron; 10.4 mg Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 7.1 mg Zinc; 30.9 mcg Selenium; 133.7 mg Choline;