It may be some time before we're hit with weather that calls for stick-to-your-ribs grub, but we're still enjoying this hearty and flavor-saturated Brunswick stew from Justin Keith of Food 101. The meat-and-vegetable medley dates back to early 19th-century Virginia, where it was prepared with squirrel meat. Thankfully, Keith's version doesn't require an outing to Central Park.
It may be some time before we're hit with weather that calls for stick-to-your-ribs grub, but we're still enjoying this hearty and flavor-saturated Brunswick stew from Justin Keith of Food 101. The meat-and-vegetable medley dates back to early 19th-century Virginia, where it was prepared with squirrel meat. Thankfully, Keith's version doesn't require an outing to Central Park.
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