A batch of pot-au-feu was claimed by one writer to be maintained as a perpetual stew in Perpignan from the 15th century until World War II, when it ran out of ingredients to keep the stew going due to the German occupation.
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Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok, Thailand, which has been cooking for over 49 years as of 2024, and oden broth from Otafuku in Asakusa, Japan, which has served the same broth daily since 1945.
https://en.m.wikipedia.org/wiki/Perpetual_stew