I really love making and using beef stock for soups. French onion soup. Ginger beef noodle soup. Beef barley soup. Etc. etc.
The spices… I usually don’t put all of these in. I just go with what I’m feeling that day. I also don’t usually put in any celery. You should experiment! Broths are pretty impossible to screw up (unless you salt them too much, and even then they’re salvageable).