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In a large soup pot heat 3 tablespoons olive oil over medium heat Add onions, garlic, rosemary and thyme and saute until onions are tender (about 2 minutes) Toss beef cubes in salt, pepper and flour. Turn up heat to medium-high and add the beef to the pot. Cook until the beef is browned and golden around the edges (around 5 minutes). Add the marsala wine. Using a woodend spoon, stir up all the brown bits off the bottom on the pan. Add butternut squash and sun-dried tomatoes and stir to combine. Add broth to cover beef and squash. Bring stew to slow boil over high heat. Then reduce the heat and simmer covered for 1 hour. Season stew with additional salt and pepper to taste. Sprinkle with chopped parsley and serve with crusty bread alongside
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