Cut beaver into serving size pieces.

Dredge beaver pieces in a mixture of salt, pepper, and flour until well coated.

Heat vegetable oil in a stew pot over medium-high heat.

Brown the dredged beaver pieces in the hot oil.

Add bay leaves, garlic powder, tomatoes, and enough water to cover the meat.

Cover the pot and cook until the meat is nearly tender.

Add cubed potatoes, sliced carrots, and sliced onions to the stew.

Add cubed turnip to the stew.

Cook further until the carrots are tender.

Add cabbage wedges and a clove of garlic to the stew.

Cook for about 10 minutes longer, or until the cabbage is tender.

If desired, thicken the stew by adding a flour and water paste.

Simmer for a few more minutes to allow the stew to thicken.