Bring two liters of water to the boil and add the meat. After 5 minutes, reduce the heat, add salt and pepper. Cut the onion into 2 cm slices and roast them on both sides in a dry pan until the edges are dark brown.
Add the browned onion slices with the lovage and the roughly chopped soup vegetables to the soup. From now on the meat should no longer "boil", but only "simmer" very gently, if the broth is to remain nice and clear. Cook this way for about 60 to 90 minutes.
Now the clear broth is poured through a sieve, it can now be used as a basis for many dishes, as can the cooked meat. I like to make hearty stews with it, good sauces, meat salads ... and it even tastes wonderful as a drinking broth for dinner!
By the way: Freezing for later use is also possible - and the bone marrow turns into delicious marrow dumplings.
To see in the pictures: noodle soup, beef in horseradish sauce, Brussels sprouts soup, beef salad and drinking broth for dinner ... there are countless other dishes with the beef soup base.