Ginger Stewed Beef Bento

Meat and potatoes: classic. This bento was easy to make because I used leftover mashed potatoes and stewed beef with caramelized onions, shiitake and ginger that I cooked over night in my slow cooker.

Top tier of bento: Tamari hard-boiled egg, buttered spinach, and carrot salad with olives

Bottom tier of bento: Leftover mashed potatoes from a dinner out the night before (waste not, want not!) Boiled slices of potato and fresh thyme spruce 'em up!
Shiitake, caramelized onion, and beef with ginger. Garnish: fresh ginger slices.

Notes: Using thinly sliced veggies is a great way to add edible dividers to any bento! To make potato slices: slice one small red potato thinly using a mandolin. Bring the slices to a boil in a small pot of salted water and boil for 5 minutes. Drain and let cool. These keep in the fridge for a couple days.

My Bento Recipes:

Buttered Spinach

Ingredients:

1/2 pound baby spinach leaves
1 cup water
1/2 teaspoon sea salt
Ice water
1 1/2 teaspoons salted butter

Directions:

* Boil the spinach in salted water until soft and bright green. 
* Drain and "shock" the spinach by putting it in a bowl of ice cold water. This activates the chlorophyl for a lovely, bright color. 
* Squeeze the spinach to remove excess liquid. 
* Return the spinach to the pot with the butter over low heat to melt the butter while stirring to evenly coat. 
* Let cool.