Trim fat from meat. Cut meat into 1-inch pieces. In a 4-quart Dutch oven combine the meat, onion, beef broth, water, salt, thyme, black pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
Stir in the potatoes, carrots, and mushrooms. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender.
Stir in the undrained tomatoes and tomato paste. Stir in peas; heat through. Makes 6 servings.