Manchego Casserole

4 pounds of grass-fed ground beef
4 cloves minced garlic
1 teaspoon salt
1 large chopped onion
1 cup chopped celery
1 cup chopped mushrooms
2-3 tablespoons Vermouth
1 pound shredded Manchego cheese

Preheat over to 375° F. Saute the beef with salt and garlic in a large brasier. Remove meat and drain pan. Saute onion, celery, and mushroom until onion is transparent. Deglaze the pan with Vermouth. Add beef back into the pan. Mix well with half of the cheese. Top with the remaining cheese and bake for 20 minutes until the cheese is well melted.