Filling: Beef chuck, Yellow squash, green beans, zucchini and a small amount of new red potatoes.
I cut the chuck roast into small chunks and dust with a little flour. Sauté with a little vegetable oil till lightly brown, but not cooked through. Put the beef in a crock pot with a bay leaf, basil, two cloves of garlic. Cover the beef with water (about four cups) and put the crock pot on low for about four hours.
I take the beef from the stock and place in a pie dish and sauté the green beans, yellow squash, and zucchini in a little oil and salt. I make a roux with butter and add the juices from the stock pot (strain), thicken and pour over beef and vegetables.