Beef Cheek Stifado with Orzo and Dumplings

• 500 gr. beef cheeks
• 250 gr. onion, sliced
• 1 clove garlic, minced
• 15 gr. celery, finely chopped
• 65 gr. olive oil
• 25 gr. tomato paste
• 2 vegetable stock cubes
• 40 gr. red wine
• 40 gr. balsamic vinegar
• 50 gr. green bell peppers, cut into strips
• 1 pinch black pepper
• 5 gr. salt
• 500 gr. water

For the Orzo

• 200 gr. orzo
• 100 gr. onion, finely chopped

For the Dumpling Dough (Dumpling Wrappers)

• 250 gr. flour
• 130 gr. water, lukewarm
• 1 pinch salt

1. Heat the olive oil in a deep pot. Add the beef cheeks and sauté until browned on all sides.
2. Add the onion, garlic, celery, and peppers. Sauté for 5 minutes. Add the tomato paste, stir for 1-2 minutes, then deglaze with the red wine and vinegar.
3. Add the stock cubes, water, salt, and pepper. Cover and simmer for 2-2½ hours until the beef cheeks are tender.

For the Orzo:

4. In another pot, sauté the onion with a little olive oil, then add the orzo and water (according to package instructions).
5. Cook until tender.
6. Serve the beef cheeks with their sauce over the orzo.

For the Dumplings:

7. Mix all ingredients until a dough is formed. Knead for 5-7 minutes until it becomes elastic.
8. Let it rest for 30 minutes, covered.
9. Roll out thin sheets and cut with a round cutter.