Nutritive composite beef sauce and a processing method thereof are disclosed. The sauce is prepared from following raw materials by weight: 10-15 parts of chopped peanuts, 8-12 parts of pumpkin leaves, 6-10 parts of water hyacinth leaves, 8-15 parts of beef, 10-20 parts of beef tallow, 4-8 parts of pickled pawpaw powder, 3-6 parts of bovine bone marrow powder, 0.2-0.4 part of rhizoma polygonati, 0.3-0.5 part of apple blossom, 0.1-0.3 part of root of wikstroemia canescens (wall) meissn, 0.2-0.3 part of radix astragali, 0.1-0.3 part of lotus leaf base, 0.2-0.3 part of hawthorn seed, 20-40 parts of fermented soybean, 10-15 parts of red date wine, and 6-10 parts of nutrition additives. The sauce is rich and balance in nutrition, mellow and rich in fragrance, fine, smooth and delicious in meat sauce, appetizing and reasonable in compatibility, and has functions of invigorating spleen, tonifying kidney, promoting the secretion of saliva or body fluid, appetizing, clearing heat, removing summer-heat and removing food stagnation. The sauce improves weakness, dyspepsia, and other symptoms, has good healthcare functions, and meets healthy diet needs for the modern people.