Rinse corned beef; place in large heavy pan. Add soup and seasonings; cover; cok over low heat for 3-1/2 hours. Add carrots, potatoes and celery; place cabbage on top, cover. Cook about 1 hour or until everything is tender. Remove meat, vegetables and bay leaf. Gradually blend water into flour until smooth. Slowly stir into sauce. Cook, stir until thickened.