In a large bowl, toss the cubed beef with flour, salt, and black pepper 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, minced garlic, sliced carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Stir in the beef broth, grape juice, thyme, rosemary, and parsley. Return the beef to the skillet and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 45 minutes, or until the beef is tender. Stir in the frozen peas and cook for an additional 5 minutes.

Preheat your oven to 400°F (200°C). In a large bowl, combine the 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 milk, chives, and parsley until just combined. Do not overmix.

Transfer the beef filling to a large baking dish. Drop spoonfuls of the biscuit dough onto the top of the filling, spacing them evenly. Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked through.

Let the pot pie cool for a few minutes before serving. Garnish with additional fresh herbs if desired. Serve warm and enjoy the comforting flavors of this herbed biscuit beef pot pie.