Preheat oven to 200 C / 400 F if using the oven method or skip this step if using the stovetop only.
Heat the oil over medium heat.
Add onions and cook until browned.
Add the diced carrots and celery and sauté another 3 minutes.
Add the potatoes and 400ml (1.5 cups) water.
Cover with lid and cook on high heat for 8 minutes or until potatoes are fork tender.
Add the crushed tomatoes and all the seasoning except the fresh dill. Stir to mix everything in then cover and cook on stovetop or in oven for 30-35 minutes or until the vegetables are soft and the tomato sauce has thickened.
Take out of oven or off stovetop and add the chopped dill, reserving some for garnish if you like.
Taste the stew and adjust the salt to your liking. I ended up adding an additional teaspoon of salt.