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Peel and finely slice the onions. Gently heat the oil in a large frying pan and cook the onions slowly. Strip the rosemary leaves from the stems, chop them finely and crush the juniper berries. Add both to the onions. Continue to cook gently for about 15-20 minutes until the onions are softened.
Remove the peel from the squash or pumpkin, take out the seeds and thinly slice into small 1cm/½in thick pieces (or larger if you wish). Add the pieces of squash or pumpkin to the onion mixture and fry for 4-5 minutes.
Sprinkle over the flour, stir well and carry on cooking for about five more minutes.
Add the stock and wine, bring to the boil, season and then lower the heat. Simmer, stirring occasionally, for about 20 minutes, or until the pieces of squash or pumpkin are tender.
Stir in the chopped parsley just before serving.
To serve, spoon the ragoût onto plates and place slices of the hot cooked beef on top.