4 cups (1 litre) carrots, peeled and cut into 1/4-inch (1/2-cm) thick slices
5 cups (1.25 litres) potatoes, peeled and cut into 1/4-inch (1/2-cm) thick slices
Salt and pepper
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.