Caldereta looks like a tomato stew but the sauce is richer than tomato. The base is tomato sauce plus a can of liver spread (about 60 calories per tablespoon) plus, in most Tagalog versions, a handful of grated cheese and sometimes peanut butter. About 80g of sauce per serving is 120 calories. The beef is usually brisket or shank with some fat, about 90g cooked per scoop at 230 calories. Kawaling Pinoy's card with bottom round lands at 448 per serving; Panlasang Pinoy's with short ribs hits 610.
The cut of beef swings it by 150 calories. Shank or round is about 200 calories per 100g cooked, short ribs or brisket with fat closer to 350. Carinderias tend to use whatever is cheap, which is usually fattier. Goat caldereta (kalderetang kambing) is a bit leaner at about 340 per serving, and the pork version made with belly is the heaviest at about 480.
A serving costs 70 to 100 pesos, more than most ulam, so people do not double up on it. With 1 cup of rice it is about 650 calories, which is a normal lunch. The potato and carrot in the sauce count for something: a serving gets about 40g of them at 40 calories. The olives and bell pepper are close to zero, so they are the parts you can eat freely.