As the meat is cooking, slice and prep the shallots, garlic and onions. Once the meat is all cooked, add the prepped onions, bay leaves, thyme and deglaze the pan with the beer of choice. Each brew will add a unique flavor to the final dish. Add the stock and mushrooms, seasoning lightly with salt and pepper. Bring to a boil, then turn off the heat, seal with a lid and place into the center of the oven. Cook this stew for 4 – 5 hours. The stew is done with the meat is almost falling apart at the touch, but still holds its shape when pressed and the onions are a deep caramelized brown color. Remove from the oven. This may be served immediately or chilled and served the following day (for some reason it does get better by sitting overnight).