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Easy Dutch Oven Beef and Chick Pea Soup

Servings 5 to 6


  • 3 cups beef stock
  • 1 cup water
  • ½ cup red wine
  • 1 x 14oz 400g can chopped tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons soft brown sugar
  • 4 sticks of celery small dice
  • 2 large carrots small dice
  • 1 brown onion small dice
  • 4 cloves garlic roughly chopped
  • 2.5 lbs 1.1kg rump streak/ top round steak sliced thinly
  • salt & pepper
  • 1 x 15oz 425g can of chick peas drained and rinsed
  • 1 handful cilantro leaves chopped


  • Heat oven to 350 (180C). Place the Dutch oven on the stovetop on a high heat. Add the beef stock, water, wine, chopped tomatoes, tomato paste, brown sugar, celery, carrot, onion, garlic and rump steak. Season and stir well. Cover and bring to the boil before transferring to the oven. Cook for 1 hour 45 minutes or until the beef has become tender and can easily be cut with a spoon.
  • Remove from oven and stir the chick peas and chopped cilantro leaves. Check the seasoning. Allow to stand for 5-10 minutes before serving.