Sprinkle the beef generously with salt and pepper. In a large pot or Dutch oven, heat the coconut oil over medium-high heat, then add the meat in batches and sear on all sides. It's important that you don't crowd the pan. The meat needs air around it to achieve a crisp brown crust. With tongs or a slotted spoon, remove the browned pieces to a bowl to catch their juice. Repeat with the remaining cubes.
In the same pot, sauté the chopped carrot, onion, celery, and garlic for about 2 minutes, stirring with a wooden spoon. Add the tomato paste and stir for about 1 minute.
Deglaze the pan. Which is just a cook's way to say: Add the broth and vinegar, then stir with passion, scraping up all the wonderful brown bits at the bottom of the pan. Keep stirring until the mixture starts to thicken.
Put the meat and its drippings back into the pot. Add 3 cups water, 2 teaspoons salt, a healthy dose of pepper, he bay leaves, rosemary, thyme, sage, and cinnamon sticks.
Bring to a boil, then reduce the heat and simmer with the pot only partially covered for about 90 minutes. This is not s soupy stew, but if the stew start to dry out, ad more water, about ½ cup at a time. Simmer until the meat is fall-apart tender and the liquid in the pan has been reduced to gravy-like status.
During the last 15 minutes of stew cooking time, make the gremolata. In a small bowl, mix the parsley, orange zest, thyme, garlic, and rose water.
Remove the cinnamon sticks and herb stems from the stew pot. Ladle the stew into deep bowls and top with a few pinches of orange gremolata. Bonus points if you also add alight drizzle of olive oil.