Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2c4e91b5cab14506b28b9c8bc59eaa6d",
    "updated": "2025-04-26T01:33:37.403Z",
    "title": "Veal and Mushroom Stew",
    "subtitle": null,
    "description": "This veal stew offers a flavorful and healthy alternative to traditional breaded veal dishes.  Cremini mushrooms, russet potatoes, carrots, peas, onions, and garlic create a rich and savory base, seasoned with Italian herbs.  No need for excess salt; the natural flavors shine through.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose flour",
          "salt-free italian seasoning",
          "olive oil",
          "veal top round, cut into (19.05 mm) cubes",
          "cremini mushrooms, cleaned, stemmed, and quartered",
          "homemade chicken stock",
          "onion, chopped coarsely",
          "garlic cloves, minced",
          "russet potatoes, peeled and cut into (19.05 mm) pieces",
          "medium-size carrots, peeled and sliced into ½-inch pieces",
          "frozen peas",
          "minced fresh thyme",
          "freshly ground black pepper"
        ]
      }
    ],
    "instructions": [
      "1. Combine the flour and Italian seasoning.",
      "Heat the olive oil in a large Dutch oven over medium heat.",
      "Lightly dredge the veal cubes in the flour mixture. Add the veal to the Dutch oven in batches, ensuring a single layer for even browning. Cook, turning the pieces, until each side is well browned, about 5 minutes total.",
      "2. Remove the browned veal from the Dutch oven. Deglaze the pan with 1/4 cup of chicken stock.",
      "Add the quartered mushrooms and sauté for approximately 4 minutes, until they develop a rich brown color.",
      "Remove the mushrooms from the pan and deglaze again with another cup of chicken stock.",
      "Add the chopped onion and minced garlic to the Dutch oven and sauté for 4 minutes.",
      "Return the seared veal to the pot. Pour in the remaining 3½ cups of chicken stock and bring the mixture to a boil.",
      "Partially cover the Dutch oven, reduce the heat to a simmer, and cook for 45 minutes, stirring occasionally.",
      "3. Add the potatoes and carrots to the simmering stew. Continue cooking for an additional 45 minutes, or until the vegetables are tender.",
      "Stir in the reserved mushrooms, peas, and thyme.",
      "Season with freshly ground black pepper to taste."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]