From: Cooking Light

5 cups water
3 cups fat free, less sodium chicken broth
1 cup dried porcini mushroom (1 oz)
2 tb all-purpose flour
1 ts salt
2 garlic cloves - minced
2 lb beef stew meat
1 tb canola oil, divided
cooking spray
2 (8 oz) packages pre-sliced button mushrooms
1 lb cremini mushrooms - sliced (~ 10 cups)
1/4 cup tomato paste
4 cups coarsely chopped red onion
2 ts chopped fresh or 1/2 ts dried rosemary
1/2 ts freshly ground black pepper
2 tb chopped fresh flat leaf parsley

Bring water and broth to boil.
Add porcini, remove from heat, let stand 15 mins.
Drain in colander over bowl, reserving liquid.
Chop porcini and set aside.

Combine flour, salt, garlic, and beef - tossing well to coat.
Heat 1 ts oil.
Add half of beef mixture, saute 4 mins. Remove from heat. Repeat with other half.
Add button and cremini mushrooms, cover, reduce heat, and cook 10 mins.
Stir in reserved liquid, chopped porcini, beef mixture and tomato paste. Cover and simmer 45 mins.

Preheat over to 450 degrees.
Combine 1 ts oil and onion on a foil lined pan. Toss. Bake for 25 mins, stirring twice.

Add roasted onion, rosemary, and pepper to stew.
Cover and simmer for another 30 mins.

Sprinkle with parsley.