1. Combine the dried mushrooms and 1 can beef broth in a small bowl. Let stand 30 minutes for mushrooms to soften.
2. Heat oil in 4-quart saucepan or 5-quart Dutch oven over medium-high heat. Add beef; stir-fry 1 to 2 minutes or until beef loses its red color. Using a slotted spoon, remove beef to a bowl; keep warm. Add garlic to pot; cook, stirring constantly, 1 minute.
3. Drain mushrooms, reserving broth. Chop mushrooms and reserve. Add reserved broth to saucepan along with remaining 2 cans broth. Bring to boiling. Add onions. Return to boiling; cook 3 minutes.
4. Add tomatoes, green peas, reserved beef and mushrooms. Return to boiling. Reduce heat to low; simmer 5 minutes. Serve.