I was thinking turnips or rutabagas, too, Joe. (Growing up we used to call them "rootabeggars.") Those are winter vegetables to me, as well as brussels sprouts.
Speaking of bs, here's another stewish dish I make in the winter: brown some chunks of stew beef, add some water and barley, let it all cook for a while, add some brussels sprouts, and cook until the sprouts are done. Obviously, you can alter this anyway you want, in the meat you choose, how you season it, the liquid, etc.
EmmaG
