In a large soup pot heat 3 tablespoons of olive oil "Â®over medium heat. Add the onions, garlic, rosemary and thyme and sauté until the onions are tender, about 2 "Â®minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
Add the Marsala wine. "Â®Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash "Â®and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the "Â®stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour.
Season the stew "Â®with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread "Â®alongside.