Heat olive oil in a large skillet over medium heat. Add the cubed beef and cook until browned on all sides. Remove the beef from the skillet and set it aside.

In the same skillet, add the diced onion, sliced carrots, chopped celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.

Sprinkle the flour over the vegetables and stir to combine. Slowly pour in the beef broth, stirring constantly to avoid lumps. Add the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer and cook until it thickens.

Return the browned beef to the skillet and add the frozen peas. Stir to combine and let the mixture simmer for an additional 5 minutes.

In a mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and chopped parsley until just combined.

Transfer the beef filling to a baking dish. Drop spoonfuls of the biscuit dough onto the top of the filling. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and cooked through.