Wash and cut the vegetables: slice the carrots into thick rounds (about 1/2 inch), cut the potatoes into large cubes, slice the leeks into pieces (about 1 1/4 inches), cut the onions in half, and cut the garlic in half as well.

Prepare the beef: trim any sinew if needed and remove excess fat. Cut into cubes about the same size as the potatoes.

In a cold Dutch oven (cast iron is best), add the beef pieces and cover completely with water. Bring to a boil.

Skim off any foam until none remains. Season with pepper and salt (taste the broth to balance the seasoning).

Reduce to medium heat. The broth should simmer gently. Check regularly to maintain a steady simmer.

Add the onions, garlic, bouquet garni, and clove. Cover and let simmer for about 1 hour.

Add the carrots and leeks. Make sure everything is covered with broth. Check the seasoning and adjust if needed. Cover and simmer for another hour.

Add the potatoes and the beef bouillon cube. Again, check the seasoning, but only after the bouillon cube has dissolved. Adjust if needed. Cover and simmer for 40 minutes.

It's ready!