Brunswick stew is a thick vegetable and meat-based soup, with origins from the Colonial-American South. There are versions of Brunswick stew that hail from Virginia, Georgia, and other Southern states. Authentic variations of the stew, range from the the degree of smokiness of the flavor, the type of meat used (anything from chicken to beef, to local game to squirrel) and thickness of the soup. I like Brunswick stew because it is a simple-to-prepare, hearty meal, scalable to large batches, and savory on a cold, wintry day. Start a pot in the morning, and by afternoon, you will have an aroma-filled house and a prized meal.
A feature of the Mediterranean diet is to symbiotically live off the land, and Brunswick stew is a perfect example of a meal which comes from local ingredients native to the Southeastern United States. As such, it was a practical meal in colonial days. I make this version of the stew based upon a memory I had as a young girl, eating Brunswick stew while visiting historic Williamsburg, Virginia.
One additional benefit of the healthful stew, is that all ingredients can be frozen and are/or shelf stable, a bonus on a snow day, when it may be difficult to trek down to the supermarket for ingredients. Stock your freezer with the ingredients and the rest can be history.