Heat the vegetable oil in a large pot over high heat. Brown the beef in the hot oil on all sides, about 10 minutes. Stir in the onions towards the end of the browning, and cook until the onions soften and brown around the edges. Remove the beef from the pot.
Pour the wine into the hot pot, and bring to a boil. Boil for 10 minutes to cook off the alcohol, then stir in the beef base until dissolved.
Pour the milk into the pot, then stir in the beef, carrots, celery, and potatoes. Season with coriander, cumin, oregano, basil, pepper, and salt.
Bring to a simmer, then reduce heat to maintain the simmer. Cover, and cook until the beef is tender, about 1 hour.