Coconut, Ginger Beef Stew

3 lb boneless chuck pot roast, cut into 2-inch chunks.
2 tbsp peanut oil
1 tbsp each ground coriander and five-spice powder
4 jalapeno peppers, stemmed, seeded and thinly sliced
5 cloves garlic, coarsely chopped
3 tbsp minced fresh ginger
3/4 cup soy sauce
2 (14-1/4-ounce) cans beef broth
3 (13-1/4-ounce) cans coconut milk
1 quart water
2 large white potatoes, peeled, quartered, and cut into 1-inch wide chunks
3/4 cup fresh lime juice
3/4 cup coarsely chopped cilantro, for garnish

In a large saute pan, cook half the beef in the peanut oil over high heat until brown on all sides. Transfer to a heavy-bottomed pot large enough to accommodate the remaining ingredients. Cook the remaining beef in the same fashion; add to the pot.
To the beef add the spices, jalapeno peppers, garlic, ginger, soy sauce, stock, coconut milk and water. Bring to a boil over high heat. Reduce the heat to moderate and simmer 2 hours, stirring occasionally, until the meat is very tender (if the sauce is getting too thick, add a little more hot water and stir well).
Add the potatoes and lime juice cook 30 to 35 minutes, or until the potatoes are just tender. Garnish with the cilantro just before serving.