How to Make It
Bring broth and 1 quart water to a boil in a large stockpot over high. Season beef with 1 teaspoon salt. Stud each bay leaf with 2 cloves.
Place seasoned beef, clove-studded bay leaves, onion halves, black pepper, nutmeg, and remaining 1 tablespoon salt in boiling broth mixture. Reduce heat to medium-low to maintain a steady simmer; cook 1 hour.
Remove and discard onion halves and clove-studded bay leaves. Add cabbage, potatoes, carrots, celery root, celery, leek, and vinegar to beef mixture; return to a steady simmer over medium-low. Cook until vegetables are very tender but not falling apart, 30 to 40 minutes. Add salt to taste. Serve stew sprinkled with chives with slices of brown bread on the side.