Heat 1 tablespoon of oil in a large saucepan or dutch oven over medium high heat.
Add onions and saute until translucent then add garlic and cook another 2 minutes. Remove onions and garlic to a bowl and reserve.
Shake beef in a bag with flour, salt and pepper until evenly coated.
Add remaining 3 tablespoons of oil to same pan and heat until medium high. Using tongs remove meat from the bag and shake off any excess flour. Cook beef turning with tongs until all sides are browned.
Add coriander, oregano, cumin and ginger and cook stirring constantly for 1 minute.
Now add broth and cinnamon sticks and reserved onions and garlic.
Simmer uncovered for 2 hours stirring every 30 minutes. Add tomatoes, carrots, lemon juice and brown sugar and continue to cook. Once the has the thickens you desire cover for another 1 1/2 hours stirring every 15 minutes. Keep covered until ready to serve.
Taste and season if necessary. Just before serving stir in parsley or sprinkle on top of each plated stew. Serve over mashed potatoes, rice, couscous, quinoa or naan bread on the side.