Indonesian Coconut Beef Stew

Chinese noodles in large, shallow bowls. If you like really hot food, add some Chinese hot chili paste along with the other spices.

3 pounds boneless chuck pot roast, trimmed of excess fat and cut into 2-inch chunks.

2 tablespoons peanut oil

1 tablespoon each ground coriander and five-spice powder

4 jalapeno peppers, stemmed, seeded and thinly sliced

5 cloves garlic, coarsely chopped

3 tablespoons 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