Step 1

Slice the ribs and season with salt and pepper on both sides, and set aside. Preheat 3 tablespoons of olive oil to medium heat for a few minutes. While oil is heating, add 6 cups of water to crock pot. Stir in the beef base or bouillon. Add the 1/2 of onion, 2 cloves garlic, bay leaves and sliced serrano pepper. Season with a 1/2 teaspoon of fresh cracked pepper and turn slow cooker onto high.

Step 2

When oil is hot, sear the ribs for 3 to 4 minutes per side. Transfer to slow cooker with beef broth, making sure they are covered with broth mixture. Cover and cook on high for 4 hours. After the 4th hour, check for tenderness of ribs. If tender enough, add all of the remaining vegetables, spices, Maggi sauce and balsamic vinegar. Stir well to combine, cover and cook on high for 1½ to 2 hours or until potatoes and carrots are fork tender.

Step 3

When ready, whisk the cornstarch with the 2 tablespoons of water until smooth. Add the slurry into the stew and stir well to combine. Cover and cook for 30 more minutes. Taste for salt, turn to low or warm until ready to serve. Serve with a side of cooked rice. Garnish with green onions and minced serranos.