If you're gonna get fancy with your beef stew - why not make your own stock? In a big pan, put your bones (split), your whole onions, quartered, carrots, and whatever (NO cabbagey/broccoli things - they go in last up on top)and roast at 400 for 2 hours. They should be nice and carmelized.

Put in big pot with water to cover and simmer for 4 hours. Then cool and skim, discard vegies and bones. Freeze in smaller quantities or use it then and there. This stuff is really good. Lasts about ayear in the freezer too.(well, if it ever lasted that long). Can do a stock with chicken or fish or just veggies too. This is where you can use up everything - old carrots, tired celery etc. You're taking out the good bits only. Leave the onion skins on, they color the broth. Learned this from the Frugal Gourmet.

Reason you don't use broccoli or cabbage is because they stink and ruin the stock - they don't reheat well. You can throw in fresh when you make your final dish. Don't salt/pepper the stock, do it when you use it in the dish. Put a half-cup or so in a small bag in the freezer and you can have instant gravy.