In a dutch oven or braising pan, heat up the olive oil
Add onions, rosemary and thyme and cook until onions are tender, about 3 minutes
Add garlic and cook for another minute
Add cinnamon, mix well
Toss the cubes of meat with salt, pepper and flour
Add the meat to the pot
Cook until the beef is browned on all sides
Add tomato paste and wine
Using wooden spoon scrape of all the brown bits off the bottom of the pan
Add butternut Squash, beef broth, cover and simmer on low heat for about an hour
Season the stew with salt and pepper
Add pomegranate perils and parsley
Serve hot