In a large bowl, toss the cubed beef with flour, salt, black pepper, garlic powder, and onion powder until evenly coated.

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

In the same skillet, add the diced onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.

Pour in the beef broth, grape juice, and Worcestershire sauce. Stir in the thyme and rosemary. Return the beef to the skillet, bring to a simmer, and cook for 20-25 minutes, or until the beef is tender and the sauce has thickened.

Stir in the frozen peas and corn, and cook for an additional 2-3 minutes. Remove from heat and let the filling cool slightly.

In a large mixing bowl, combine the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two equal parts, shape into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one disc of dough to fit the bottom of a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess.

Pour the beef filling into the crust. Roll out the second disc of dough and place it over the filling. Crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg for a golden finish.

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool for 10 minutes before serving.