In 4-quart casserole, combine meat, 1 1/2 cups water, onions, vinegar, sugar, bay leaf, salt and caraway.
Cover with lid.
Cook at HIGH 7 minutes and at LOW 30 to 35 minutes; stir occasionally.
Add red cabbage.
Cook, covered, at LOW 20 to 25 minutes, or until beef and cabbage are tender; stir occasionally.
Blend flour with remaining 1/2 cup water until smooth.
Stir into hot mixture.
Cook at HIGH 4 to 5 minutes, or until stew is thickened; stir once.