Heat the 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, and chopped celery. Cook until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.

Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the beef broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until the gravy thickens.

Return the beef to the skillet and add the frozen peas, dried thyme, dried rosemary, salt, and pepper. Stir to combine and let the mixture simmer for 10 minutes.

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

Transfer the beef filling to a baking dish. Drop spoonfuls of the biscuit dough onto the 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.