Step 1: Mix the flour and pepper together in a large re-sealable plastic bag.
Step 2: Add the diced beef, seal bag and toss to coat.
Step 3: Bring the bacon drippings to medium-high heat; add the coated beef and cook until browned.
Step 4: Remove the meat and place in the crock-pot.
Step 5: Pour the wine in the skillet and cook until reduced to about half, while scrapping up bits.
Step 6: Meanwhile, add the vegetables and rosemary to the crock-pot.
Step 7: Pour the reduced wine, broth, soy sauce and mustard powder over the veggies and meat.
Step 8: Cover crock-pot and cook over low heat for 9 to 10 hours or on high for 5 to 6 hours.
Step 9: Taste and add salt if needed.
Step 10: Serve with buns to soak up the juices.
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