- In a large 5 litre (20 cup)-capacity saucepan, soften the onion in the oil. Add the meat and cook, without crumbling too much, until lightly browned. Season with salt and pepper.
- Add the tomato juice to cover the meat and add a layer of carrots. Cover with sliced potatoes, overlapping. Season with salt and pepper between each layer of vegetables. Add the remaining tomato juice.
- Bring to a boil. Cover and simmer gently for about 1 hour or until the vegetables are tender. Do not stir while cooking.