The invention relates to a beef essence cream. The beef essence cream is prepared from a reaction flavoring base, modified starch, monosodium glutamate, salt, monostearin, warm water, CMC, alcohol, a blending flavoring base and potassium sorbate. The reaction flavoring base is prepared from beef, raw bovine bones, beef tallow A and the like. The beef, the raw bovine bones, the beef tallow A, papain and water are placed in a reaction kettle and heated to the temperature of 56-58 DEG C, and the temperature is kept for 1 h; flavourzyme is added into the reaction kettle and cooled to the temperature of 50-54 DEG C, and the temperature is kept for 1 h; fresh onions are cut into pieces, added into the reaction kettle together with a yeast extract, VB1, L-cysteine hydrochloride and the like and heated to the temperature of 105-110 DEG C, the temperature is kept for 2 h, and the mixture is filtered to obtain the reaction flavoring base; the reaction flavoring base, the modified starch, the monosodium glutamate, the salt, the monostearin and the warm water are placed in the reaction kettle and heated to the temperature of 90 DEG C, and the temperature is kept for 1 h; the mixture is cooled to the temperature of 40-50 DEG C, the CMC, the alcohol, the blending flavoring base and the like are added, the mixture is stirred and then subjected to a colloid mill to obtain the beef essence cream. With the adoption of the ratio, the beef aroma is more obvious, and the beef essence cream is stronger in aroma and better in taste.