Get your prep done before you start cooking. Cut the pork chuck into bite-sized pieces. Set aside.

Roughly chop the mushrooms. Mince the garlic, finely chop the shallot and chop the parsley.

Heat 1 tablespoon oil and butter over medium high in a heavy bottomed pot or skillet. Place pork in a single layer and sear, undisturbed for about 2 minutes. Then start to stir and cook until browned but not cooked through, we will finish cooking it later. Transfer into a clean bowl.

Add mushrooms to the skillet and cook until they release moisture. Add the remaining oil and cook until mushrooms start to turn golden brown. Stir in salt, pepper, rosemary, paprika and balsamic vinegar. Add garlic and shallot, cook for 2 minutes.

Return pork and its released juices to the skillet. Add flour and stir until incorporated. Pour in beef broth and bring to a boil. Reduce heat to medium low, cover and simmer for 35 minutes, or until the meat is tender. Stir occasionally.

When ready, add half-and-half and simmer, uncovered, for about 5 minutes. Add a splash of water, if needed. Taste and adjust salt.

Finish off with parsley, serve with mashed potatoes. Enjoy!