Heat the olive oil in a large skillet over medium-high 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, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.

Return the beef to the skillet and add the frozen peas, dried thyme, dried rosemary, salt, and pepper. Stir well and let it simmer for another 5 minutes. Transfer the filling to a greased baking dish.

In a large bowl, whisk together the flour, baking powder, salt, garlic powder, dried thyme, and dried rosemary. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.

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

Let the pot pie cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy your comforting Herbed Biscuit Beef Pot Pie!