Has anyone cooked Julia Child's Boeuf Bourguignon from Mastering the Art of French Cooking and the version from The French Chef? What version tasted better?

I'm feeling froggy and want to jump on this recipe. I'm not exactly skilled in the kitchen so I wanted a tutorial to watch. The version on The French Chef seems different than the book. I was just wondering if anyone has tried the two variations and which one they preferred. Sorry if this question has been asked a million times before. Also, is it really worth making a beef stock from scratch? If so, any suggestions how to prepare it?

bon appetit