1. Heat oven to 350 degrees. 2. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Working in batches, cook the meat until browned on all sides, 5-7 minutes. Transfer to a plate. 3. Add the onions to pan and cook for 7 minutes. Add the Marsala or sherry and cook, stirring for 1 minute. Return meat to pan, along with the broth, tomato paste, salt and pepper. Cover and transfer to oven. 4. Heat the remaining oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the thyme and cook for 1 minute. 5. After the stew has been in the oven for 1 hour, 15 minutes, add the mushrooms. Cover and return to oven for 45 minutes more. 6. Meanwhile, prepare the biscuit mix according to the package directions, adding the chopped fresh herbs. Drop the biscuit dough in heaping tablespoons on top of the stew. Return pan to oven and cook, uncovered, for 15 minutes. Let stand for 10 minutes before serving. 7. To make in advance: Remove the stew from oven aftere 1 hour, 15 minutes and let cool. Do not cook the mushrooms or add them to the casserole. Cover and refrigerate overnight. To finish cooking, brown the mushrooms and continue as directed. ---------------------------------------------------------------------------
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