1. Place the flour and 1/8 tsp. of the pepper in a medium bowl and mix well. Remove 11/2 Tbsp. and reserve. Lightly dredge the beef cubes in the remaining seasoned flour, so flour adheres to all sides but doesn't clump.
2. Heat 1 Tbsp. of the oil in a large pan over medium-high heat. Add beef, beingsure not to crowd the pot, and cook for 3 to 4 minutes on each side, or untillightly browned. Transfer to a plate and set aside.
3. Add 1/4 cup of the wine to the pan and deglaze the pan over medium heat, scraping up any bits from the bottom, about 2 to 3 minutes. Add remaining 1 Tbsp. oil to pan, reduce heat to low, and add onion. Cook for 8 minutes, stirring occasionally, until onion is softened and beginning to brown. Add squash and cook, stirring, for 3 minutes. Sprinkle on reserved 1 1/2 Tbsp.flour, rosemary, thyme, bay leaf, cinnamon, salt, and remaining 1/8 tsp. pepper, and stir to distribute.
4. Return beef to pan and add remaining 1 1/4 cups wine and broth. Raise heatto high and bring to a boil. Reduce heat to low and simmer, covered, for 1 1/2 to 2 hours, until meat and squash are tender. Stir in 2 Tbsp. each of the parsley and scallions. Serve hot, sprinkled with remaining parsley and scallions.
Source: Fresh Magazine September, October 2010