The beef stew was cooked using the classic French daube method with red wine.

daube 是法语借词，指法国普罗旺斯地区传统的"红酒炖肉"烹饪方法，特指用红酒慢炖牛肉的做法。这个词在英语中保留了法语原意，指代这种特定的炖煮技法。