In a medium to large cooking vessel or pot over high heat, brown the short ribs, ground beef and bratwurst until the fats rende and golden brown coloring is achieved. To that, deglaze with the water, wine, beef broth, stewed tomatoes, and tomato paste. Bring to a rolling boil. Add in bay leaves and BBQ sauce and let boil for 5 minutes. Reduce heat to a simmer and then add cut carrots, onions, celery and potatoes. Keep lid covered to ensure the vegetables get cook with the remaining reduced heat. Do not over cook the vegetables, check the potatoes first by poking them with a toothpick or chopstick. It should puncture and remove easily, but not break the potato and crumble it. Stir well to ensure homogeneous mixture and to prevent any chance of pot burn. Taste for seasoning, if you feel it needs something, by all means add to it. If its a bit strong, add water then thicken it with a cornstarch slurry to get back the thickness consistency. Always season with salt and pepper if necessary. Stew gravy should be thick enough to coat the back of a spoon. Enjoy!