Scouse is the 'national dish' of Liverpool and Merseyside. Adapted from the Lobskause of Norwegian sailors in the city, it gave the denizens their nickname. It's a simple stew of mutton, carrots and potatoes, and is always served with pickled red cabbage.
This is essentially a peasant dish, so the meat would traditionally be the cheapest cuts of mutton - bony, fatty, scraggy. These days it gets made with lean lamb or beef, but I reckon the scraggy mutton gives the best flavour.
Cut the meat into chunks, peel and chop the onion, and throw them into a big pan with the stock and the pepper. Bring to the boil, then turn the heat down, cover with a lid and simmer for one and a half to two hours.
After this time, peel the spuds and carrots, chop into bite-sized chunks and add them to the meat. Bring to the boil again, turn down the heat, cover with a lid and simmer for another hour.
Now, stir in a splash of Worcester sauce, taste it and add salt if required. The potatoes should have cooked enough to thicken the broth. If not, sift some flour in (don't add it by the spoonful, you'll only get lumps!) and stir it until you have a thickish broth.
Serve with a dollop of pickled red cabbage. Simple, hearty and wholesome, just like the Scousers!