Irish indeed

In honor of St. Patrick's day, for dinner Tuesday night I made Irish Beef Stew.
It turned out great so I wanted to share the recipe.
Also in the spirit of the Irish, I steamed some asparagus to go with dinner.
I love asparagus but had never cooked it.
Suprisingly, Chris liked it too.
Here's the recipe...

Irish Beef Stew
2 Tbsp. oil
1-1/2 lb. trimmed boneless beef round steak, cut into chunks
2 Tbsp. flour
1 large onion, coarsely chopped
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 env. GOOD SEASONS Garlic & Herb Dressing Mix
3 medium potatoes, cut into 3/4-inch chunks
3 medium carrots, cut into 1/2 pieces
3 cups hot cooked noodles

Heat oil in 5-quart saucepot on medium-high heat.
Coat meat with flour.
Add to saucepot with onion; cook and stir until browned.
Stir in broth, tomatoes and dressing mix.
Bring to boil, stirring occasionally.
Reduce heat to low; cover and simmer 30 minutes.
Add potatoes and carrots; cover.
Simmer an additional 30 minutes.
Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.
Serve over noodles.