A perpetual stew, also known as forever soup, hunter’s pot, or hunter’s stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. Such foods can continue cooking for decades or longer if properly maintained. The concept is often a common element in descriptions of medieval inns.
Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the ingredients blend together. Various ingredients can be used in a perpetual stew such as root vegetables, tubers (potatoes, yams, etc.), and various meats.
Fun fact: ever had soup at a restaurant, and then made it at home but it didn’t taste quite the same or as good? There’s two main reasons:
If it’s a restaurant that actually makes their own soups (versus them being shipped in in a bag to be reheated), they’re very likely using leftovers to make your soup. So unless you’re using the exact same ingredients as the restaurant, it’s not going to taste the same.
The bigger reason being that they likely made the soup you’re eating at least the day before it’s served to you. This gives the ingredients of the soup time to marry, this is that “blend together” they’re talking about. This takes time, regardless of what you’re cooking, but it gives the ingredients the necessary time overnight to just… Become a better soup.
The leftovers they use have likely been marrying their flavors for a day or two before they’re put into the soup, so all of that blended flavor deliciousness is going to blend even more in the soup.
Homemade chilli is almost always better after the first day.
Also (according to friends who’ve worked in restaurants), the difference is demi-glace. And butter.