AS PROMISED, here's the link to the version of Boeuf Bourguignon that appeared in From Julia Child's Kitchen in 1975.
The differences are subtle, but the instructions are much more precise.
In addition, even though in the earlier recipe she wrote that boiled potatoes are the classic accompaniment, she never mentions them in the new recipe. As she writes in the introduction to the "Plain Brown Stew" master recipe: "Although steamed potatoes are in the French tradition, I prefer rice or noodles with my stew." She then goes on to leave them out of the recipe, entirely.
Be that as it may, you really should try it with the potatoes I suggest in my own recipe.
What do YOU think?
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