I really don't think so. Fermentation is something that happens at room temperature and warming a stew (even as much as 40°C) would kill all the yeasts.
Also, fermentation would render the stew sour, which I don't think is a good quality for a stew.
I think that the idea of the perpetual stew is the contrary: to keep the stew always boiling on the fire in order to prevent the microorganisms from growing and spoiling it.
Also, fermentation would render the stew sour, which I don't think is a good quality for a stew.
I think that the idea of the perpetual stew is the contrary: to keep the stew always boiling on the fire in order to prevent the microorganisms from growing and spoiling it.