Heat oil in a dutch oven over medium heat. Add stew meat, season with salt and pepper. Brown evenly. Add Kitchen Bouquet.
Reduce heat, Add tomato soup and water, cover and let simmer for about an hour, or until meat is tender.
Add carrots, onion, potatoes and celery seed. Cover and cook for 30 minutes more. If there is not enough liquid add a little water. If stew is too thin, cook uncovered to thicken.
