beef soup

Its how the mega chefs do it. Roasting the meat and bones first for at least 30-45 minutes really draws out the flavours. We put our beef pieces and bones on a cooky sheet and bake them, no salt until you do the broth.  We used to do them raw, but it's not half as nice as the baked ones.
And before you add the veg, chop them up and saute them in a bit of olive oil and touch of salt before adding to the broth. Huge difference in taste. Even when we do broth for gravy or bake a chicken, we saute the veg first before adding to the pan.