Beef Stew with Vegetables

For the broth, peel soup vegetables and the onion and coarsely chop. Rinse and halve the tomatoes. Place all in a pot. Rinse the meat and the bones and add 1.5 liters of cold water. Season with the bay leaf, peppercorns and 1 teaspoon salt. Slowly bring the water to a low simmer over medium heat. Cover pot with the lid ajar and cook on minimum heat at a gentle simmer for about 2 hours.

Remove the meat from the broth and strain the liquid into another vessel. Cut beef into small cubes. Strain the broth through a cloth-lined sieve. Allow broth to cool and remove fat. For the stew, peel potatoes, carrots and celery root. Cut the potatoes into slices and cut the carrot and celery root into small cubes. Trim the cabbage, remove outer leaves, trim stalk and cut or slice the cabbage into thin strips. Rinse the leek, trim, shake dry and cut into small rings. Rinse the lovage and parsley, shake dry and finely chop the leaves. In a saucepan, heat the oil and sauté the vegetables briefly.