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Finely dice the onion, celery and squash and crush the garlic. Heat the butter in a large saucepan/ Dutch oven over a low/ medium heat. Add the onion, garlic, celery and squash. Pan fry gently for 6-7 minutes until tender and fragrant.
Add the diced beef to the saucepan and increase the heat to medium/high. Stir well to combine with the diced vegetables. Pan fry the beef until well browned all over.
Add the tomato paste, balsamic vinegar, thyme and rosemary to the saucepan. Mix everything together well to combine. Heat through for a minute more.
Add the beef stock to the saucepan and stir well. You may use chicken or vegetable stock if preferred. Bring up to a gentle boil, then reduce to a simmer. Cover and simmer gently for 1.5 hours until the beef is tender.
Remove the lid and sprinkle over the xanthan gum. Stir the gum into the stew until dissolved. Continue to simmer for 15 minutes until thickened and reduced. Serve hot with your favorite Keto sides.