In a 4-quart Dutch oven combine stew meat, tomatoes, onion, tomato paste, wine, broth, balsamic vinegar, garlic, rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/2 hours or until meat is tender, stirring occasionally.
Meanwhile, in a large skillet cook mushrooms in hot oil over medium-high heat for 6 to 8 minutes or until golden brown, stirring occasionally. Stir into cooked meat mixture.
Preheat oven to 400 degrees F. Transfer meat mixture to a 3-quart casserole. Prepare Cheddar Biscuit Topper. On a lightly floured surface roll biscuit dough from the center to edges until 1/2 inch thick. Cut 2-inch round circles from the dough, rerolling scraps as necessary. Arrange circles over filling. Place casserole on a sturdy baking sheet.
Bake, uncovered, for 25 to 30 minutes or until golden brown and edges are bubbly.