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": "d7f96c2183b84f72a4da495df133cf73",
    "updated": "2025-05-08T14:43:48.253Z",
    "title": "Boeuf Bourguignon Inspired by the Movie Julie and Julia",
    "subtitle": "",
    "description": "Julie and Julia is a highly popular film centered around food and cooking. Enjoy this rich and satisfying Boeuf Bourguignon, a classic dish favored by Julia Child. In the film, Julie Powell initially burnt this recipe but later mastered it with great success.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bacon, sliced into ½-inch pieces",
          "olive oil, divided",
          "beef chuck, cut into large pieces",
          "salt and freshly ground black pepper",
          "bouquet garni (2 peeled cloves garlic, 1 bay leaf, 1 sprig parsley, 1 sprig thyme, and 5 peppercorns, tied in a bundle).",
          "dry red wine",
          "beef stock, more if needed",
          "salt and pepper to taste",
          "carrots, peeled and diced",
          "flour",
          "tomato paste",
          "garlic, minced",
          "pearl onions, blanched and peeled",
          "white mushrooms, cleaned, trimmed and quartered",
          "butter, divided",
          "cooked egg noodles or mashed potatoes for serving (optional).",
          "chopped fresh parsley"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 475°F.",
      "Heat 1 tablespoon olive oil in a large oven-safe pot, such as a Dutch oven. Cook the bacon over medium heat for 2-3 minutes until golden. Remove the bacon and place it on a plate lined with paper towels. Set aside.",
      "Pat the beef cubes dry with paper towels and season generously with salt and pepper. Add the beef to the pot and brown it in the bacon fat over medium heat, turning to brown all sides. Remove the beef and place it with the bacon. Set aside.",
      "Add more olive oil if needed and sauté the diced onion for 2 minutes until fragrant and soft. Add the carrots and cook for an additional minute. Return the beef and bacon to the pot. Sprinkle with flour and stir to coat everything evenly.",
      "Place the pot uncovered in the oven for 3-4 minutes, then stir with a wooden spoon. Return to the oven for another 3-4 minutes.",
      "Remove the pot from the oven and reduce the oven temperature to 325°F.",
      "Add the bouquet garni. Pour in the beef stock and red wine to cover the meat. Stir in the tomato paste and minced garlic.",
      "Cover the pot with a lid and cook in the oven for 2½ to 3 hours, until the beef is tender.",
      "While the beef cooks, clean and quarter the mushrooms.",
      "Pierce each pearl onion with the tip of a sharp knife. Place the onions in a saucepan, add water to cover halfway, and add 1 tablespoon butter. Season with salt. Bring to a boil over medium-high heat, then reduce to low and simmer, covered, for 20-25 minutes. Remove from heat and set aside.",
      "Melt the remaining butter in a non-stick skillet and sauté the mushrooms until golden. Set aside.",
      "When the beef is fully cooked, remove the meat and vegetables from the sauce. Discard the bouquet garni.",
      "Assess the sauce consistency. If too thick, add some beef broth to thin it out. If too thin, reduce it over high heat until it thickens. Taste and adjust seasoning with salt and pepper as needed.",
      "Return the beef and vegetables to the pot. Add the mushrooms and pearl onions. Stir and cook over low heat for a few minutes until heated through, about 4-5 minutes.",
      "Serve over egg noodles or mashed potatoes, if desired. Garnish each serving with chopped fresh parsley."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]