So here we are eating stew

Yes, it's summer, yes it's the heatwave and the temperature in Paris hit 38°. But why not eat stew? Cos it's too hot and stodgy for such weather that's why, but god it was good.

Summer beef stew
Serves 4.

600g stewing beef (for bourguignon for example)
3 large tomatoes, 2 carrots, 2 floury potatoes
300g fresh beans in their shells (borlotti, white)
300g mushrooms
6 fat cloves of good garlic
1 large or two small red onions
3 small fresh white onions
at least half a bottle of dry white wine
a few sprigs of parsley and a bouquet garni
a bit of flour, 2tsp paprika, a sprinkle of hot chilli powder, a large pinch of saffron.

1) Heat a couple of glugs of olive oil in a big pan (low to medium heat) and add meat so that it starts to brown all over. After 5 mins or so add 2 finely chopped garlic cloves, stir and let cook for another 5 mins. Do not let garlic burn. Season with salt and pepper, and stir in 2 tsp of flour, stir in and make sure that all the flour soaks up some fat (there must be no more visible).

2) While meat is cooking prepare vegetables: put tomatoes in boiling water for 30 secs, remove skin and white stalk inside and most of the seeds. Peel garlic cloves. Peel and chop carrots and potatoes into half-thumb sized chunks. Chop mushrooms, white and red onions to same size and pod the beans.

3)When meat is ready put in this order:
a)tomatoes (stir), paprika, about half the wine, bouquet garni, chilli powder, onions, 4 whole garlic cloves. Let bubble and stir for a few minutes until the alcohol burns off.
b) Add carrots, potatoes, beans, mushrooms, parsley, saffron and enough wine to cover it all. Stir. Let some of the alcohol burn off again.

4) Leave it for at least 4 hours, simmering gently with lid on, and occasional stiring or it will stick at the bottom and burn. Add more wine if it looks to dry, or boil it up if it looks too wet.

5) Serve on bed of raw baby spinach leaves (soup plates recommended).