Trim the beef of excess fat, cut into 2 inch cubes and salt and pepper all sides
Place all the ingredients except the beef, into a slow cooker and stir to combine.
Place the beef into the pot and submerge.
Cook on low setting 8 to 9 hours, or on high setting 5 to 6 hours. Check to see if the beef shreds easily.
Remove the meat and bay leaf to a plate and shred the beef using two forks, then stir the beef back into the slow cooker.
Boil the pappardelle pasta per package directions.
Serve the pappardelle covered with the beef ragout and garnish with chopped parsley and parmesan cheese.