Cut the beef into bite sized pieces.
add vegetable oil to a large pot, heat on medium-high
Add the meat to the pan in batches so as not to crowd, season with salt and pepper and saute til deeply browned- 4-5 minutes per batch,
After the last batch of meat has been removed from the pan, add the onion and saute til fragrant and beginning to soften, 2-3 minutes
Add the wine to the pot and scrape up all the fond.
Return the meat to the pot along with broth and paprika
bring to a simmer, reduce to medium-low and simmer with the lid on, cracked slightly, for 90-110 minutes or until beef is tender.
When there's about 10 minutes left, mix the cornstarch with water to form a slurry, add to pot along with frozen veg, stirring to combine
Bring back to a simmer then continue to simmer uncovered for 10 more minutes or until the gravy is your preferred consistency. If it's too thin you can continue to reduce the liquid and / or add more corn starch.Reducing increases flavour, but loses volume. Corn starch maintains gravy volume, but with less flavour. For the potatoes, cover in heavily salted water, bring to a boil and cook for 10 minutes or until potatoes are fork tender, then strain
Serve goulash over potatoes.