seasonings: salt, black pepper in grains, allspice, bay leaves
Dry the chuck steak with a paper towel. Wash, peel and cut the vegetables, as for standard bouillon.
Place the meat, vegetables and seasonings into a pot and cover with cold water. Add an onion, cut in half and browned over fire or in the frying pan (without fat). Bring to boil, cook the whole lot over low fire for about 3-3.5 hours, until the meat becomes tender. Remember to remove the foam which gathers on top of the bouillon. The bouillon should be aromatic and clear. Season with salt and freshly ground pepper.
Before serving, garnish lightly with chopped parsley or dill.