To prepare the herb rub, in large bowl, stir together the thyme, rosemary, paprika, salt and pepper. Add the beef chuck and toss to coat with the mixture. Cover and marinate at room temperature for up to 2 hours or refrigerate overnight.

To prepare the Cabernet beef, preheat the oven to 325°F. 

In a large frying pan over medium heat, warm 2 tablespoons of the olive oil. Add the bacon and cook, stirring frequently, until the fat is rendered and the bacon is golden, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.

In a large bowl, toss the seasoned meat with the flour, shaking off the excess. Increase the heat under the pan to medium-high. Working in batches if needed (do not crowd the pan), add the beef and brown on all sides. Transfer the beef to a Dutch oven or a large ovenproof pot. 

Pour off all the fat from the frying pan. Set the pan over medium-high heat and warm 3 tablespoons of the olive oil. Add the mushrooms and cook, stirring occasionally, until tender. Add the wine and deglaze the pan, stirring to scrape up any browned bits. Transfer the mushrooms and wine to the Dutch oven with the beef.

In the same frying pan over medium heat, warm the remaining 1 tablespoon olive oil. Add the onions and cook, stirring frequently, until they begin to turn golden, 5 to 7 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the onion mixture to the Dutch oven and add the tomatoes, beef stock, bay leaf and bacon. Bring to a simmer, stirring well.

Cover the Dutch oven tightly, transfer to the oven and cook until the beef is fork tender, 2 1/2 to 3 hours. Remove from the oven and adjust the seasoning with salt and pepper. 
 

Cook the pappardelle according to the package instructions and drain.

Serve the Cabernet beef over the pappardelle and sprinkle with Pecorino cheese and parsley.