Food is a sensory experience and perception is subjective, so we can’t tell you that Ina Garten’s beef bourguignon recipe is categorically better than Julia Childs’, just different.u003cbr/u003eu003cbr/u003eWe suggest that you give them both a try and see which you prefer.u003cbr/u003eu003cbr/u003eAnd regardless of the outcome, we should all thank Julia Childs and her recipe for popularizing this wonderful dish in the US, as before she did so in the late 60s, it was one of the best-kept secrets of the French kitchen.