Preheat the oven to 350F. In the meantime, heat the olive oil in a large stockpot over medium-high heat.

Drizzle some olive oil and add the beef stew meat, browning it on all sides (do this in batches if necessary). Once browned, remove the meat to a plate and set aside.

Add the carrots, celery, and squash to the pot then turn off the heat for 2 minutes to allow the liquid from the vegetables to release and deglaze the pan. Turn the heat back on to medium-high and cook until the vegetables have softened. Then, add the potatoes and return the beef to the pot.

Pour in the OWL beef bone broth elixir, add ginger, parsley, and thyme to the pot. Mix everything well.

Bring the soup to a boil, then reduce the heat to simmer. Transfer the soup to the oven and let it cook uncovered until the vegetables are tender and the flavors have melded together, approximately 2 hours.

Once ready, remove the soup from the oven and season with salt and lemon juice to taste. If the soup has become too thick during cooking, add water to achieve your desired consistency. Serve hot.