Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until nicely seared on all sides. Remove the beef and set aside.

In the same skillet, add the onion, carrots, and celery. Cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.

Slowly pour in the beef broth while stirring constantly to prevent lumps. Return the browned beef to the skillet along with thyme and rosemary. Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes until the beef is tender.

While the filling simmers, prepare the biscuit topping. In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the fresh herbs, then add milk and mix just until combined - do not overmix.

Preheat oven to 400°F (200°C). Stir the frozen peas into the beef filling. Drop spoonfuls of the biscuit dough evenly over the hot filling. Bake for 20-25 minutes until the biscuits are golden brown and the filling is bubbly. Let rest for 10 minutes before serving.