Simmering frozen whole kernel corn and broccoli cuts in robust canned consommé speeds preparation of beef stew.
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Stews cook best and fastest in heavy pots, such as a cast-iron or aluminum Dutch oven. Brown meat first to develop flavor, then add other ingredients, cover and simmer rapidly.
Add leftover cooked potatoes or thawed precooked frozen cut-up potatoes with the other vegetables if you like.
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