My plan was to start another beef stew. I grabbed another lump of frozen beef, and as I pulled it out, it had frozen to the package next to it, and ripped off the protective plastic freezer bag on that lump. Which was a wild duck. I hadn't planned to cook the duck until later, after looking up recipes and such, but...when the duck is there, you cook the duck. Somehow. Nor did I know how good (or not) the duck would be when I did it, so I still wanted to get the beef started.
The day's plan is such that I could not wait to start (I have choir practice this evening, in the city) so I peeled the rest of the plastic bag off the duck and put the frozen lump in the small blue oval LeCreuset pot, along with some white wine and slices of apple. Then I put the much larger lump of beef, with a light coating of barbecue sauce and some red wine in the bottom of the pot, into the 8 quart pot, and put both pots, covered, in a slow oven for the defrosting part of cooking.
Needless to say, I'm glad I had the right size pot for both the duck and the beef.