Worried I may have put too much horseradish in beef stew - help!

[sethstarkaddersmackerel]

the question is, is it going to get more or less horseradishy as it cooks, do you think?

the too much fear is based on initial tasting after it has only just come to the boil. It is beef, red wine, tomato (with usual base of onion, celery, carrot).

if I put in some parsnips do you think it will soak up some of the horseradishyness?

bump

How much did you put in? Was it creamed horseradish or normal?

creamed.

2 dessert spoons - it's a big stew, 1kg beef. Recipe said 2 tsps for 500g beef so I blithely doubled it.

I've thrown in a load more root veg now in the hope that'll help.

if it was just me I would embrace the horseradish but dh is a fusspot. I keep tasting it and can't decide if it is delicious or horrible.

I think potatoes are supposed to soak up strong flavours like this - I tried once when I over chillied something & it seemed to work. Sounds delicious by the way!

Oh it sounds scrummy! Two tsp would not have been enough in a big stew. Hope you all enjoyed it. Infact, could I have the recipe? - it really sounds right up my street

it was good in the end!
and dh liked it too.

I just merged a basic stew recipe with stuff online, so:

(I'll do sensible quantities rather than the massive ones I did):

500g stewing beef
2 carrots
2 onions
2 sticks celery
large parsnip
1/4 large celeriac
1/4 bottle red wine
tin of tomatoes
1/2 tomato tin of water
dessert spoon plain flour
oil
rosemary
bay leaves
dessert spoon creamed horseradish

sweat chopped carrots, onions & celery & herbs in oil, then stir in meat & flour.
Add wine, toms, water & horseradish and bring to boil. Cook for 2 hours then add chopped celeriac and parsnip and cook another hour.

you know what though, I think if I did it again I would stir the horseradish in towards the end rather than the beginning, I think it would be sharper and more interesting.

serve with green veg and olive mash.

Yum!