In a large skillet that can handle some serious heat, melt some ghee (or healthy cooking fat of your choice) over high heat.
While the pan is heating, pat the roast real dry and sprinkle generously with salt and pepper, then place the roast in the hot pan and sear on both sides until a beautiful golden crust forms.
Meanwhile, combine the bone broth, beer, tamari sauce, Dijon mustard, maple syrup, oregano, rosemary, thyme, coriander, salt, pepper and chili pepper flakes (if using) in a large glass measuring cup. Whisk vigorously to combine.
When the roast is seared to your liking, remove it to a Dutch oven and deglaze the pan with a little bit of the liquid you just made, then pour that over the roast, along with the rest of the liquid that's still in the measuring cup. Put the lid on and then place your roast in the preheated oven where it will bake for a total of 3 hours, or until it's fall apart tender.
When the roast has been in the oven for about 2-1/2 hours, start working on the roasted potatoes: in a large mixing bowl, combine the baby potatoes, avocado oil, dried oregano, garlic powder, onion powder, salt, black pepper, smoked paprika and chili pepper flakes (if using). Toss until the potatoes are evenly coated and then place them on a large baking sheet, in a single layer, cut side down.
Place the potatoes in the oven with the roast where they will bake for a total of 45 to 50 minutes, until soft and golden brown.
While the potatoes are roasting, place a large skillet over medium-high heat and in it, melt a few tablespoons of ghee (or healthy cooking fat of your choice); add the sliced mushrooms and cook them until they are nice and golden, about 5 to 8 minutes.
Remove the mushrooms to a plate and then return the skillet to the heat source. Lower the heat to medium and add the onions and garlic (add more cooking fat if needed). Cook the onions for about 25 minutes, stirring from time to time and adding water as needed, a few tablespoons at a time, until the onions are super soft and a beautiful caramel color.
By now, your meat should be good and done; so while the onions are caramelizing, take that roast out of the oven and test it for doneness: the meat should easily fall apart when you pull on it with a fork.
Carefully take the roast out of its cooking liquid and pull the meat out with a fork; discard any bones and other refuse.
Then, add 4 cups of water to the cooking liquid that's left in the Dutch oven and bring that to a boil. Dilute the cornstarch in a cup of water and pour this into the boiling liquid while whisking constantly, and continue cooking until the sauce is thickened, about 1 minute.
Remove from heat and return the meat to the Dutch oven, followed by the sauteed mushrooms and caramelized onions, then stir delicately to combine.
Take the potatoes out of the oven and divide them between 6 serving bowls; top with the braised beef stew and followed by a handful of cheese curds. Garnish with a little bit of chopped parsley, for added color, if desired.