In large soup pot, heat olive oil over medium heat. Add onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.

Toss beef cubes in salt, pepper, and flour. Turn up the heat to med-high and add beef to the pot. Cook until beef is browned and golden around the edges, about 5 minutes.

Add the Marsala. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine.

Add enough beef broth to just cover the beef and squash. Bring stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season with salt and pepper to taste. Sprinkle with the chopped parsley.