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Slow-Cooker Spinach-Stuffed Cubed Steaks

Slow-Cooker Spinach-Stuffed Cubed Steaks
  • Prep 20 min
  • Total 8 hr 30 min
  • Servings 4
Beefy steaks wrapped around a spinach filling are a great dinner to come home to.
Updated September 16, 2010
Make With
Make With
Progresso Broth


  • 4 beef cubed steaks (about 1 1/4 pounds)
  • 1/4 cup basil pesto
  • 1 tablespoon plus 1 teaspoon instant minced onion
  • 1 package (9 ounces) frozen chopped spinach, thawed and squeezed to drain
  • 1/2 cup beef broth
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • 1
    Flatten each beef steak to 1/8-inch thickness. Spread 1 tablespoon pesto over each steak; sprinkle each with 1 teaspoon onion. Divide spinach among steaks, spreading to edges. Roll up steaks; secure with toothpicks.
  • 2
    Place steaks in 2- to 3 1/2-quart slow cooker. Mix broth and garlic; pour over steaks.
  • 3
    Cover and cook on low heat setting 8 to 9 hours or until beef is tender.
  • 4
    Remove steaks from cooker to serving platter; keep warm.
  • 5
    Skim fat from beef juices in cooker if desired. Measure 1 cup juices; pour into small saucepan. Mix cornstarch and water; stir into juices. Cook over medium-high heat about 5 minutes, stirring frequently, until thickened. Serve over steaks.

  • Flatten the cubed steaks by placing them between sheets of plastic wrap or waxed paper and pounding with the flat side of a meat mallet or a rolling pin. Don't have a meat mallet or rolling pin? Press the heel of your hand over the top of the steak until it is evenly flattened.
  • Traditional pesto is a mixture of basil, garlic, olive oil and pine nuts. Today, however, this popular sauce can be made from other herbs and vegetables instead of basil. There is sun-dried tomato, roasted bell pepper and spinach pesto, just to mention a few, so use whichever pesto you like.
  • To add crunch and bright red color to this dish, add a chopped small red bell pepper to the sauce when you stir in the cornstarch mixture.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
1 Vegetable; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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