Sprinkle beef with salt and pepper; coat with flour. Spray a large pot with non-stick vegetable spray. Working in two batches, brown beef in oil over medium heat; remove beef from pot and set aside. Add broth to pot, scraping up all the browned bits in the bottom. Return meat to pot; add garlic and additional salt and pepper to taste. Bring to a boil for 15 minutes. Reduce heat, cover and simmer. After one hour, stir and cover again. Check meat for doneness after 2 hours; add potatoes, carrots, mushrooms and onions. Cover, increase heat to medium and cook for 30 minutes more, or until vegetables are tender. Remove from heat; discard garlic and stir in peas. Cover; let stand for about 20 minutes until peas are heated through.
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